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Molasses Corn Bread - Butter Busters ^

Yield: 24 servings

Ingredients and directions for this recipe

3 ea Packages yeast 1 t Lite salt
1/4 c Warm water 2 c Yellow cornmeal
1/4 c Liquid Butter Buds or 1 3/4 c Hot water
-Promise Ultra fatfree 4 ea /12 c (to5) flour or bread
-margarine -flour
1/2 c Molasses 2 ea Tb liquid Butter Buds

Dissolve yeast in warm water. Combine 1/4 cup liquid Butter buds,
molasses, salt and cornmeal until it resembles brown sugar. Add
yeast/water mixture to cornmeal. Add half the hot water and 2 cups
flour and blend. Add 2 1/2 cups flour and remaining water and blend.
Add the remaining 1/2 cup flour if needed to make an elastic, not
sticky dough. Shape into a ball. Place in a bowl that has been
sprayed with Pam and cover with a towel. Let rise in a warm place 1
1/2 hours or until doubled. Punch down. Shape into 2 round loaves and
place on a cookie sheet. cover and let rise util double, about one
hour. Brush with 2 tablespoons liquid Butter Buds and bake 60-65
minutes at 350F. cool on wire racks. spread with lowfat margarine.
Per serving: (slice) 155 cal., 0.5g fat (3%), 0mg chol., 2g fiber, 4g
pro., 33g carb., 42mg sod. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.

See also:
Previous recipe Molasses Corn Bread
Next recipe Molasses Crackles

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