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Grandma Wheat's Cornmeal Bread takes 200 minutes to prepare.

Grandma Wheat's Cornmeal Bread takes 40 minutes to cook.

Grandma Wheat's Cornmeal Bread makes 24 servings.

The ingredients for Grandma Wheat's Cornmeal Bread are:

? 2 packages Activedry Yeast
? 1/2 cup Water
? 1/4 servings Sugar

? 1.5 cups Milk
? 2/3 cup Shortening
? 1/2 cup Sugar
? 1.5 teaspoons Salt
? 5-7 cups Flour
? 2 large Eggs
? 1 cup Yellow Cornmeal

Here is how you make Grandma Wheat's Cornmeal Bread:

This makes 2 loaves in about a 4x8 breadpan, so you should get about 24 full sized slices, total.Mix 2 packages of yeast in 1/2 cup lukewarm water. If you think the yeast may be old or bad, add up to a teaspoon of sugar - this will make it react within 10-15 minutes and you'll get foam on the top, if it's good.Scald 1 1/2 cups of milk. Put it in a pan on the stove and warm it gently until a film forms on top. Don't burn it. Measure 2/3 cup of shortening. Cooks who know use Crisco. If you don't know how to measure 2/3 cup of stuff that is sticky as grease (oh wait...it is!) then here's a trick. Put a cup of water in your measuring cup. Add Crisco until the water gets up to 1 2/3.Melt the shortening. Maybe by pouring the scalded milk over it while the milk's still hot...maybe you have to nuke it or put it in the milk pan. Whatever, melt the shortenin' and mix the shortening, sugar, and milk in a large glass or non-metal, non-plastic bowl. It won't be the end of the world, but bread dough is better if no metal or plastic touches it until you get to the baking pan. So I use a wooden spoon and a big earthenware bowl.Add 1 cup flour and 2 beaten eggs (it's ok to beat the eggs with a metal fork, then no more metal)Now add your yeast mixture and 1 cup cornmeal,Stir in enough more flour to make a soft dough.Turn this lump of dough out on a floured table. Might clean the table first... and make sure the table is sturdy! You'll need that. Pun intended.Knead the bread for about 10 minutes. It's like doing pushups, only you're standing. Put the radio on and knead for 3 songs. Somewhere during that 4th song, your dough will change consistency. Some say "Satiny" - I would say it got a lot more congealed. Homogenous. More stuck together. Less obvious folds where you've folded it together. It kindof decides to be all 1 lump. Remember, you're working with a live chemical reaction with that yeast going on, so don't be surprised when it suddenly changes a bit and you know you're done kneading.Now take your mixing bowl and oil the inside slightly. Put the dough back in it, and cover with a damp tea towel for about 1 hour. If the yeast is doing it's thing and your room is warm enough, (80?F + works best) your dough will double size in about an hour.Take the tea towel off and punch it once.Let the dough rest 10 minutes or so, then take it back out and divide into two lumps. Make the lups into loaf shapes, then oil the bread pans and put the dough inCover the loaves with butter or shortening or oil to make a crispy crust, then back over with the damp tea towel. I used a wire rack on top of the pans to keep the tea towel off the oily bread. Bake cookies or do something else to warm up the oven, and let the bread rise again to double in size.Now put the loaves in the oven at about 375?F for 30-45 minutes or until done.If you turn the pan upside down, the loaf falls out, and when you tap the bottom it sounds nice and hollow, then the bread is done. When done, put them on a rack to cool...Number of Servings: 24Recipe submitted by SparkPeople user FLYINGREDAPPLES.

The nutritional information for Grandma Wheat's Cornmeal Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 210.4

• Total Fat: 6.7 g
• Cholesterol: 21.3 mg
• Sodium: 155.6 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 1.3 g
• Protein: 4.6 g