| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour; to 3 cups |
| 1 |
ts |
Salt |
| 1/2 |
c |
Cornmeal |
| 1/4 |
oz |
Dry yeast -; (1 pkg) |
| 2 |
tb |
Butter; softened |
| 2 1/2 |
tb |
Molasses |
| 1 |
c |
Lukewarm water; (110 degrees) |
INSTRUCTIONS
Preheat griddle to low. Combine half of the flour, the salt,
cornmeal, and yeast in a bowl with the butter. Stir the molasses and
warm water together and beat into the flour mixture gradually. Add
enough of the remaining flour, about 1/4 cup, to make a stiff dough
and beat well. Stir in the remaining flour until the dough is no
longer sticky. Turn out onto a floured board and knead until smooth,
about 8 minutes. Place the dough in a greased bowl and cover with
plastic wrap. Let rise in a warm place until it doubles in size.
Punch down to form an oblong ball. Roll out on a floured surface to
form a rectangle, about 1/2-inch thick. Brush griddle with olive oil.
Place dough on griddle and cook on each side 4 to 5 minutes. This
recipe yields 1 loaf.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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