San Francisco Firehouse Bread
Submitted by periperi
An interesting way to make bread, and it actually makes great flavor and texture bread.
YIELD
8 servingsPREP
30 minCOOK
45 minREADY
3 hrsIngredients
Directions
Soften yeast in ½ cup warm water (110 degrees F).
 |
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℉ (180℃) F oven for 45 minutes, covering loosely with foil during last 15 minutes.
 |
Comments
I have made this before and it is great with cream cheese and fresh dill while it is still warm! :) I also used a loaf pan
There are no one pound coffee cans anymore so I commandeered our kitchen counter stainless steel round storage cans. The kind you get a set of four for sugar, flour, etc!! Good lord I'm old! I did this recipe originally from the San Francisco newspaper when it first came out the crew at one firehouse did this. It is a unique and delicious bread! Do a proper rise or its dense!
I used to make this many years ago. It was unique; great heavy chewy texture, herby flavor. Think I'll start making it again!