2 pk Active dry yeast
1/2 c Chopped onion
3 tb Cooking oil
13 oz Can evaporated milk
1/2 c Snipped parsley
3 tb Sugar
1 ts Salt
1/2 ts Dried dillweed
1/4 ts Ground sage
3/4 c Cornmeal
4 c Whole wheat flour
Soften yeast in 1/2 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.
Yields
2 Servings
