| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Breads |
24 |
Servings |
INGREDIENTS
| 2 |
|
Packages active dry yeast |
| 6 |
c |
Unsifted flour |
| 1 |
T |
Sugar |
| 2 |
t |
Salt |
| 1/4 |
t |
Baking soda |
| 2 |
c |
Milk |
| 1/2 |
c |
Water |
INSTRUCTIONS
Cornmeal Combine 3 cups flour, yeast, sugar, salt, and soda. Heat
liquids until very warm (120-130 degrees); add to dry mixture. Beat
well. Stir in rest of flour to make a stiff batter. Spoon into two
8-1/2x4-1/2-inch pans that have been greased and sprinkled with
cornmeal. Sprinkle tops with cornmeal. Cover; let rise in a warm place
for 45 minutes Bake at 400 degrees for 25 minutes. Remove from pans
immediately and cool. Walt MM Especially good toasted!! Variation:
Onion-Herb Bread (good with soups & stews or for sandwiches): Soak 1
tablespoon dried onion and 1 tablespoon dried herbs
(dill/parsley/oregano...) in the 1/2 cup hot water, for 5 minutes or
so before adding with warm milk to the dry ingredients. Posted to
MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From:
Walt Gray <waltgray@mnsinc.com>
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