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From: email@example.com (Christi Wilson) Date: 12 Jan 1994 23:31:22 GMT Good Housekeeping, October 1992. About 3.5 hours before serving or day ahead: 1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2-quart souffle dish or casserole. 2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in remaining 1 cup flour to make a soft dough. 3. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour. 4. Preheat oven to 375 degrees F. Bake bread 30-35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack. Makes 1 round loaf, about 10 servings. Each serving: About 210 calories, 5 g fat 21 mg cholesterol, 270 mg sodium. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 70 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 22.2mg||7 %|
|Sodium 539.6mg||19 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 32.4g|
|Protein 4.8g||7 %|
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Calories per serving: 225
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