Prep Time 20m
Cook Time 35m
Ready Time 210m
Yield 2 loaves

  • 1 cup Martha White® Plain Enriched Yellow Corn Meal
  • 1/3 cup Crisco® All-Vegetable Shortening
  • OR 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup molasses
  • 2 teaspoons salt
  • 2 cups boiling water
  • 1 package active dry yeast
  • 1/4 cup warm water, 110 to 115°F
  • 6 to 7 cups Pillsbury BEST™ All Purpose Flour
  • Crisco® Original No-Stick Cooking Spray
Preparation Directions
  • Step 1Combine corn meal, shortening, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm. Sprinkle yeast over warm water; let stand until softened.
  • Step 2Add 1 cup flour to shortening mixture; whisk until very smooth. Mix in softened yeast. Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough.
  • Step 3Turn dough onto a lightly floured surface. Cover; let rest 10 minutes. Knead dough until smooth and elastic.
  • Step 4Spray a deep bowl with no-stick cooking spray. Add dough to bowl; turning to coat surface. Cover; let rise in a warm place until double in size, about 1 hour.
  • Step 5Punch down dough; divide in half. Shape into 2 loaves. Spray two 9 x 5 x 3-inch loaf pans with no-stick cooking spray. Place one loaf in each pan. Cover; let rise again until double in size, about 1 hour.
  • Step 6Heat oven to 375ºF. Bake 30 to 35 minutes or until bread is brown and sounds hollow when tapped. Remove from pans to cool on racks.
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