Source: Food Stamp Nutrition Connection

Homemade bread is always a favorite.

Servings

0.5 cup cornmeal
2 cup fat free milk
0.33 cup molasses
1 tbsp vegetable oil
1 package baker's yeast
1 cup whole wheat flour
1 tsp salt
2.5 cup white all purpose flour , 2 1/2 to 3 cups
1 tbsp cornmeal , 1 to 2 tbsp
1 eggs

1 Measure 1/2 cup cornmeal in a small saucepan. Slowly stir in milk. Bring to a boil over medium heat, stirring constantly.
2 Pour cornmeal mixture into a large bowl. Stir in molasses and oil. Cool to lukewarm (105 - 115 degrees).
3 Stir yeast into cornmeal mixture; let stand 5 minutes.
4 Add whole wheat flour and salt. Mix in enough all purpose flour, 1/2 cup at a time, to form a sticky but kneadable dough.
5 Knead dough on lightly floured surface about 10 minutes. Dough should become soft and elastic but may be somewhat sticky.
6 Place dough in lightly oiled bowl, turning to oil top. Cover bowl with clean towel; let rise in warm place until double, about 1 hour.
7 Punch dough down. Sprinkle baking sheet with 1 to 2 tablespoons cornmeal. Divide dough into 16 pieces, forming each into a smooth ball. Place balls on baking sheet, about 1 1/2 inches apart. Cover with clean towel; let rise until almost double, about 30 minutes.
8 Preheat oven to 375 degrees F. Beat egg in a cup; brush tops of rolls with egg. Bake until golden, about 20 minutes. Place rolls on wire rack to cool.