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, ass 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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