|2½ cup||all-purpose flour; to 3 cups|
|¼ ounce||dry yeast -; (1 pkg)|
|2.00 tablespoon||butter; softened|
|1.00 cup||lukewarm water; (110 degrees)|
Preheat griddle to low. Combine half of the flour, the salt, cornmeal, and yeast in a bowl with the butter. Stir the molasses and warm water together and beat into the flour mixture gradually. Add enough of the remaining flour, about ¼ cup, to make a stiff dough and beat well. Stir in the remaining flour until the dough is no longer sticky. Turn out onto a floured board and knead until smooth, about 8 minutes. Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until it doubles in size.
Punch down to form an oblong ball. Roll out on a floured surface to form a rectangle, about ½-inch thick. Brush griddle with olive oil.
Place dough on griddle and cook on each side 4 to 5 minutes. This recipe yields 1 loaf.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000
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