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Watkins Recipe
Hearty Black Pepper Corn Bread  
Recipe Number: 132
Rating: Recipe Unrated
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Review This Recipe		 Serves: 10
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:
1 1/2 cups yellow cornmeal, divided
1 1/2 teaspoons Watkins Black Pepper
1 teaspoon Watkins Seasoning Salt
1 teaspoon Watkins Onion Powder
1 cup boiling water
1 package quick-rising yeast
1 teaspoon white sugar
1/4 cup hot water (125 to 135 degrees)
1 tablespoon Watkins Original Grapeseed Oil
1 to 2 cups bread flour divided.

Cooking Instructions:
Mix 1 cup of the cornmeal, pepper, seasoning salt, and onion powder with the
boiling water until smooth. Let mixture cool to 120 degrees about 10
minutes. Mix in yeast, sugar, the 1/4 cup hot water and oil. Add 1 cup of
the bread flour and mix until smooth and elastic, about 5 minutes. Cover
bowl with a damp cloth and let rise in warm, draft-free area until puffy,
about 45 minutes.


Grease a 9 inch glass pie plate with vegetable oil. Knead enough of the
remaining bread flour into dough to make it nonsticky. Knead on floured
surface until smooth and elastic, about 5 minutes. Knead into a ball. Place
in pan and flatten to fill bottom of pan. Cover with a towel and let rise in
a warm place until doubled, about 50 minutes.


Score tope of bread in a tic-tac-toe pattern. Bake at 350 degrees for 35 to
45 minutes, or until bread is light brown and top sounds hollow when tapped.
Remove from pan and serve warm or cool on wire rack. Makes 1 loaf, 10
servings.

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