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PILGRIM BREAD 
1/2 c. yellow cornmeal
1/3 c. packed brown sugar
1 tbsp. salt
2 c. boiling water
1/4 c. cooking oil
2 pkg. dry yeast
1/2 c. warm water (110)
3/4 c. whole wheat flour
1/2 c. rye flour
4 to 4 1/2 c. all purpose white flour

This flour can be bread flour or unbleached flour. Thoroughly combine cornmeal, brown sugar, and salt. Stir gradually into boiling water. Stir in oil. Cool to lukewarm. Soften yeast in warm water. Stir into cornmeal mixture. Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 6-8 minutes. Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour. Punch down. Knead a little more; shape dough into loaves. Makes 2 loaves. Put into greased brad pans; cover and let rise until almost double, about 45 minutes. Bake the loaves at 375 degrees until done, about 35 minutes. Remove from pans and cool on wire racks, covered. Butter loaves as you remove them from the oven for softer crust.
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