Round-loaf herb bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Dry yeast |
| 3 | tablespoons | Cooking oil |
| Sauteed onion | ||
| 1⅔ | cup | Evap milk <see note> |
| ½ | cup | Chopped parsley |
| 3 | tablespoons | Sugar |
| Yeast mixture | ||
| 1 | cup | Cornmeal |
| 2½ | cup | Additional whole wheat flour |
| ½ | cup | Warm water |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dillweed |
| ¼ | teaspoon | Thyme |
| 2 | cups | Whole wheat flour |
Directions
DISSOLVE
SAUTEE UNTIL TENDER
COMBINE IN MIXER BOWL
BEAT IN
STIR IN BY HAND
Turn out onto lightly floured surface. Knead 5 minutes. Place in greased bowl turning once. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well greased 1 pound coffee cans. Cover and let rise until double, 30-45 mins. Bake 350 for 45 mins, covering loosely with foil if bread becomes too brown.
**I use regular bread pans **Substitute 1 1/2c milk + 1/2c nonfat dry milk powder for evap milk.
**From More With Less Cookbook/Mennonite Submitted By LISA GREENWOOD On 04-29-95