2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. water
1 c. yellow cornmeal
1/2 c. oil
1/2 c. dark molasses
2 eggs
5 1/2 c. SR flour
cornmeal & salt
Dissolve yeast in warm water. Add remaining ingredients except cornmeal and salt & half the flour. Beat 1 minute on medium speed or 300 strokes by hand. Scrape sides and bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Spread batter in sprayed tube pan (angel food or bundt cake pan). Pat into shape with floured hand. Let rise until double in size, about 1 hour. Heat oven to 375. Sprinkle loaf with a little cornmeal and salt. Bake 50-55 minutes. Serve warm as bread or with topping* & ice cream for dessert.
*Topping:
1 T. molasses
1 c. corn syrup
2 T. margarine
Heat until warm. Serve with warm bread and top with ice cream.
**This recipe is from the country of India, not the Native Americans of the USA. Many recipes call for using cardamom and saffron in them. This recipe is also known as Hasty Pudding and Shahi Tukra.
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