Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This early American yeast bread has very traditional flavors. The cornmeal and molasses are typical of breads made in New England.

Recipe by Cooking Light January 1996


Recipe Summary test

1 (1 3/4-pound) loaf, 14 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a bowl; stir well. Let cool slightly, and stir in egg. Follow manufacturer's instructions for placing cornmeal mixture and remaining ingredients into bread pan; select bake cycle, and start bread machine.


Nutrition Facts

174 calories; calories from fat 18%; fat 3.4g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.1g; protein 4.5g; carbohydrates 31g; fiber 0.3g; cholesterol 16mg; iron 1.9mg; sodium 120mg; calcium 19mg.