Corn Bread with with yeast and fructose

by

James K. Sayre

2001

Preheat oven to 350°F

Ingredients:

4 cups corn meal

3 cups white flour

1 cup whole wheat flour

1 tablespoon fructose

1 tablespoon salt

2 tablespoons baking yeast

3 tablespoons salad oil

4 cups of warm water

Directions:

First dissolve the fructose sugar in warm water. (Water should be below 120°F to avoid killing yeast. But it should be warm to encourage the yeast to do their thing). Then add the yeast. Let sit for at least ten minutes while yeast grows. Mix the dry ingredients in a large bowl. Then mix in the oil. Then add water-fructose-yeast mixture. After thoroughly mixing, pour batter into two standard bread pans. Baking in a 350°F oven for 50 to 60 minutes, or until golden brown on top. Serve when warm. Then refrigerate or freeze for later use.

Note: many traditional cornbread recipes call for a large amount of white sugar. This is not necessary. If added sweetness is desired, merely spread jelly, jam, preserves or honey on a slice of the cornbread.

Yield:

two standard loaves.

End.

Questions? Comments? Suggestions? Please feel free to Email the author at sayresayre@yahoo;com. sayresayre@yahoo.com

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Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

Copyright 2003 by Bottlebrush Press. All Rights Reserved.

Web page last updated on 7 May 2003.