Yield: 2 servings
Measure | Ingredient |
---|---|
2 packs | Dry yeast |
3 tablespoons | Cooking oil |
\N \N | Sauteed onion |
1⅔ cup | Evap milk <see note> |
½ cup | Chopped parsley |
3 tablespoons | Sugar |
\N \N | 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 |
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