:pioneer bread:

I made carrot soup yesterday and decided to bake a loaf of Pioneer bread to go along with it. This bread isn't difficult to make, but it does take awhile for it to rise especially if the weather is off. The recipe is from an old Betty Crocker Bread book, but I've tweaked it by using butter instead of shortening.

Pioneer Bread

1 pkg. active dry yeast

3/4 cup warm water (105 to 115 degrees)

3 tablespoons sugar

2 teaspoons salt

1 egg

3 tablespoons butter

1/3 cup yellow cornmeal

2 to 2-1/2 cups unbleached flour

softened butter and extra cornmeal

*Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, butter, 1/3 cup cornmeal and 1 cup of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.

*Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1-1/2 hours. (Dough is ready if an indentation remains when touched.)

*Punch down dough. Flatten dough with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal: fold ends under.

*Place loaf seam side down in greased loaf pan, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Brush lightly with butter; sprinkle with cornmeal. Let rise until double, 50 to 60 minutes.

*Heat oven to 400 degrees. Bake until loaf sounds hollow when tapped, 25 to 30 minutes. Remove from pan; cool on wire rake with side down (long side).

1 loaf.

Enjoy!