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Cornbread

Cornbread

Source:  Recipes of Friendship Cookbook

1/2 cup cornmeal
1 1/4 cups water
1/4 cup warm water (110 degrees F)
1/2 tsp. liquid sweetener
2 Tbsp. yeast
1 tsp. salt
4 dates
1 1/4 cups boiling water
6 1/2 to 7 1/2 cups whole wheat flour

Cook the first 2 ingredients together for 10 minutes, stirring frequently.  Set aside to cool until lukewarm.

Mix sweetener and warm water together until the sweetener is dissolved.  Sprinkle the yeast over the water and let sit for 5 minutes.  After cornmeal has cooled, add yeast mixture and beat smooth.

Blend dates and remaining water.  Add to cornmeal mixture.  Mix well.

Add salt and just enough flour to make a soft dough.  Knead until smooth and elastic.  Let rise 3/4 - 1 hour or until doubled.  Divide into small loaves and form.  Place in prepared bread pans and let rise until doubled, 3/4 - 1 hour.  Bake at 350 degrees for 30 - 45 minutes or until light golden.  Cool on wire racks.

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