San francisco firehouse bread

Yield: 2 Servings

Measure Ingredient
2 packs Active dry yeast
½ cup Chopped onion
3 tablespoons Cooking oil
13 ounces Can evaporated milk
½ cup Snipped parsley
3 tablespoons Sugar
1 teaspoon Salt
½ teaspoon Dried dillweed
¼ teaspoon Ground sage
¾ cup Cornmeal
4 cups Whole wheat flour

Soften yeast in ½ cup warm water (110~). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour.

Stir in remaining flour by hand to make a moderately soft dough.

Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well-greased 16 ounce coffee cans. Cover and let rise until double, 20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely with foil during last 15 minutes.

Similar recipes