Firehouse Bread
From kismet 16 years ago
- 45 minutes to make
- Serves 6
Did you save your can that you made you snow ice cream in this winter? Will, here is another use for it.
Ingredients
- 2 package of dry yeast shopping list
- 1/2 cup chopped onion shopping list
- 3 Tablespoons of cookin oil shopping list
- 1 (13oz)can evaporated milk(1 1/3 cups) shopping list
- 1/2 cup snipped parsely shopping list
- 3 Tablespoons sugar shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon dried dillweed shopping list
- 1/4 teaspoon ground sage shopping list
- 3/4 cup corn meal shopping list
- 4 cups whole wheat flour shopping list
How to make it
- Soften yeast in 1/2 cup warm water.
- Cook onion in oil until tender
- Combine onion,milk,parsely,sugar,salt,dillweed,sage.
- Stir in yeast
- Beat in cornmeal
- Beat in 1/2 of the whole wheat flour
- Stir in remaining flour by hand to make a moderately soft dough.
- Turn out on lightly floured surface
- Knead 3 to 5 minutes
- Place in greased bowl turning once to grease all surface of dough.
- Cover,let raise until double, about 1 hour
- Punch down and divide in half
- Place in 2 well greased 16(oz) coffee cans
- Cover,let raise until double ,about 30 to 45 minutes
- Bake at 350 degrees for 45 minutes
- Cover losely with foil the last 15 minutes
- Enjoy
People Who Like This Dish 3
- theoldprof Belleville, CA
- jo_jo_ba Oshawa, CA
- grk Houston, TX
- onequiklx North Judson, IN
- kismet TX
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