Yield: 16 servings
|1 bunch||Green onion; chopped|
|2 tablespoons||Fresh parsley; chopped|
|1 pack||Dry yeast|
|½ cup||Cornmeal; plus 1 tablespoon|
1. In ten inch skillet, melt butter over medium heat, add chopped onions and cook, stirring frequently, five minutes or until tender. Remove skillet from heat and stir in parsley and dillweed. In large bowl, combine yeast, sugar, salt, ½ cup cornmeal, and two cups of the flour. In 1 quart suacepan, heat buttermilk and ¼ cup water over low heat until very warm....about 120-130 degrees.
2. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat two times.
3. Beat in ½ cup flour to make a thick batter. Beat two minutes longer.
Scrape bowl frequently with spatula. With wooden spoon, stir in green onion mixture and remaining 1½ cups flour to make a stiff batter. Cover loosely with plastic wrap and let rise in warm place about one hour, until doubled. Grease two 1 ½ quart round casseroles; sprinkle evenly with cornmeal.
4.WIth wooden spoon, stir down batter; devide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 minutes, until doubled.
5. Preheat oven to 375 degrees. Sprinkle tops of loaves with cornmeal. Bake 30 to 35 minutes, unil loaves sound hollow when lightly tapped with fingers. Remove loaves from casserole and cool on wire rack.
Recipe by: October 1997 GH magazine Posted to EAT-LF Digest by Marta Martin <gargoyle@...> on Jul 20, 1999, converted by MM_Buster v2.0l.