| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Warm (100 degrees) water |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil or salad oil; divided |
| 3/4 |
c |
Cornmeal |
| 2 1/4 |
c |
All-purpose flour; about, divided |
| 1 |
c |
Corn kernels; fresh or frozen |
| 2 |
tb |
Minced fresh sage leaves |
| 1 |
sm |
Red onion; thinly sliced |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Shredded jack cheese |
INSTRUCTIONS
From: Sheryl_Eldridge@capmac.org (Sheryl Eldridge)
Date: Thu, 6 Jul 1995 02:50:08 GMT
I found this recipe in _Health_ and tried it recently. It's quite tasty,
and variations easily come to mind.
In a large bowl, sprinkle yeast over water; let stand about 5 minutes. Stir
in salt, 1 Tbsp. oil, cornmeal, and 1 cup flour. Beat with a mixer until
dough is stretchy, 3-5 min. Stir in 1 more cup flour.
Coat a board with remaining flour. Knead dough on board until smooth and
elastic. Add more flour if dough sticks.
Place dough in a bowl, cover, let rise in warm spot, about 45 minutes.
Punch dough down. Pour remaining oil in 10" x 15" baking pan. Turn dough
in oil to coat, then press and pat dough evenly to fill pan. Sprinkle with
corn and sage; press firmly into dough. Separate onion slices into rings
and mix with lemon juice. Scatter onion rings over dough and press down
gently. Cover pan and let dough rise, abut 30 minutes.
Bake uncovered, on lowest rack in 400 degree oven until dough is well
browned on edges and bottom, about 35 minutes. Sprinkle with cheese and
bake 2 more minutes. Serve hot, warm, or at room temperature. Cut into
squares. Serves 12.
Per serving: calories 161 (22% from fat), fat 4 g, cholesterol 5 mg, sodium
120 mg.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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