Pioneer Bread

Ingredients

• 1 package active dry yeast
• 3/4 cup warm water (105° to 115°)
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 egg
• 3 tablespoons shortening
• 1/3 cup yellow cornmeal
• 2 to 2 1/2 cups Gold Medal flour
• Butter or margarine, softened
• Cornmeal, for the pan

Steps

1. Dissolve the yeast in the warm water in a large mixer bowl. Add the sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup of the flour.
2. Blend 1/2 minute on low, scraping the bowl, then beat 2 minutes on medium. Stir in enough of the remaining flour to make the dough easy to handle.
3. Knead about 5 minutes, until smooth and elastic. Place in a greased bowl, turn greased side up, cover and let rise until double, 1 to 1 1/2 hours.
4. Punch down and roll into an 18×9-inch rectangle. Fold crosswise into thirds, overlapping the two sides, then roll up beginning at one of the…

Notes

Part of the recipe is missing: the Gold Medal clipping says “Continued on back”, and that side is glued to Rosie Lee’s card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.