Round-loaf herb bread

Yield: 2 servings

Measure 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

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

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