(Food Processor recipe)
Makes 1 loaf.
1/2 to 2/3 cup warm water (100 to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
3 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
3 tablespoons butter or margarine, cut into pieces
3 tablespoons light molasses
Place 1/4 cup warm water in small bowl. Sprinkle in yeast; stir until dissolved. Insert metal blade in food processor bowl. Add flour, cornmeal, and salt; process 5 to 10 seconds to combine. Pour yeast mixture through feed tube. Process 5 to 10 seconds to combine. Add butter and molasses. Begin processing, then slowly pour remaining water through feed tube just until dough forms a ball, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough.
Carefully remove dough and blade from processor bowl. Shape dough into ball, and form hole in center. Stretch dough, and fit back into processor bowl; grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface. Roll to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8- 1/2 x 4- 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.
Serving size: 1 slice (1/12 of recipe)
calories 170; total fat 3g; saturated fat 2g;
cholesterol 8mg; sodium 228mg; total carbohydrate 30g; dietary fiber 1g; protein 4g.