San Francisco Firehouse Bread
An interesting way to make bread, and it actually makes great flavor and texture bread.
Yield
8 servingsPrep
30 minCook
45 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
onions
chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 13 | ounces |
evaporated milk
|
|
| ½ | cup |
parsley leaves
snipped |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
dill weed
dried |
|
| ¼ | teaspoon |
sage
ground |
*
|
| ¾ | cup |
cornmeal
|
|
| 4 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
onions
chopped |
|
| 45 | ml |
vegetable oil
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 118 | ml |
parsley leaves
snipped |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
dill weed
dried |
|
| 1.3 | ml |
sage
ground |
*
|
| 177 | ml |
cornmeal
|
|
| 946 | ml |
whole-wheat flour
|
|
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.
