Pioneer Bread
Submitted by teachingcotton on November 30, 2010 at 10:48 pm

Nice crumb...perfect sandwich bread.
Yield: 1 Loaf

1 package 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 KA AP flour
Butter or margarine, softened
Cornmeal

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, 3 Tablespoons butter, 1/3 cup cornmeal and 1 cup of flour. Blend well until butter is incorporated. 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, 18 x 9 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. Brush lightly with butter; sprinkle with cornmeal. Let rise until double, 50-60 minutes.

Heat oven to 400 degrees. Bake until loaf sounds hollow when tapped, 25 to 30 minutes. Remove from pan; cool on wire rack.

comments
Submitted by eliza1210 on Sun, 2010-12-05 22:14.
I can't wait to try this it sounds really good

Submitted by kittykat3308 on Thu, 2011-03-03 06:17.
I made the Pioneer Bread in my bread machine and I had to add 1/4 cup extra flout. However, the bread turned out fantastic, it was soft, moist and flavorful. I know I will be making this one again. Thanks for sharing it.

Submitted by dehdahdoh on Fri, 2011-06-10 14:11.
I have a question. The recipe states that you roll the dough out and shape it as you do laminated dough, kind of. I get the rolling out and folding into thirds. I am not sure what is meant by "Press with thumbs to seal after each turn.". What constitutes a turn?

Submitted by teachingcotton on Sat, 2011-06-11 08:40.
When I roll the dough into a loaf, I usually stop about ever inch or two and just press the seam together. The object is to keep your bread from having air pockets or separating at the seam.