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!