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

Esther J. Danielson
Recipe by Cooking Light January 1996

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Recipe Summary

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

Ingredient Checklist

Directions

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.

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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.
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