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Firehouse Bread




Source of Recipe


Internet


List of Ingredients




2 package active dry yeast
1/2 cup chopped onion
3 tbsp cooking oil
13 oz can evaporated milk
1/2 cup snipped parsley
3 tbsp sugar
1 tsp salt
1/2 tsp dried dillweed
1/4 tsp ground sage
3/4 cup cornmeal
4 cup whole wheat flour




Recipe



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.