Pilgrim'S Bread - cooking recipe

Ingredients

1/2 c. yellow cornmeal
1/3 c. packed brown sugar
1 Tbsp. salt
2 c. boiling water
1/4 c. oil
2 pkg. dry yeast
1/2 c. warm water (110~)
3/4 c. whole wheat flour
1/2 c. rye flour
4 1/4 to 4 1/2 c. unbleached white flour

Preparation

Thoroughly combine cornmeal, brown sugar and salt.
Stir gradually into boiling water; stir in oil.
Cool until lukewarm (about 1/2 hour).
Soften yeast in the warm water.
Stir into cornmeal mixture.
Add whole wheat and rye flours; mix well.
By hand, stir in enough white flour to make a moderately stiff dough. Put on a lightly floured board; knead 5 to 10 minutes until smooth and elastic.
Shape into a ball.
Place into a lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place until doubled (1 hour).
Punch down.
Turn out on lightly floured surface.
Divide in half.
Cover.
Let rest 10 minutes.
Shape into 2 loaves and put into 2 greased 9 x 5 x 3-inch loaf pans; cover and let rise in warm place until almost doubled (1/2 hour).
Bake at 375\u00b0 for about 45 minutes.
If bread browns too fast, loosely cover with foil after 25 minutes.
Remove from pans; cool.