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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1/2 cup chopped onion |
3 tablespoons of cookin oil |
1 (13oz)can evaporated milk(1 1/3 cups) |
1/2 cup snipped parsely |
3 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon dried dillweed |
1/4 teaspoon ground sage |
3/4 cup corn meal |
4 cups whole wheat flour |
Directions:
1. Soften yeast in 1/2 cup warm water.
2. Cook onion in oil until tender
3. Combine onion,milk,parsely,sugar,salt,dillweed,sage.
4. Stir in yeast
5. Beat in cornmeal
6. Beat in 1/2 of the whole wheat flour
7. Stir in remaining flour by hand to make a moderately soft dough.
8. Turn out on lightly floured surface
9. Knead 3 to 5 minutes
10. Place in greased bowl turning once to grease all surface of dough.
11. Cover,let raise until double, about 1 hour
12. Punch down and divide in half
13. Place in 2 well greased 16(oz) coffee cans
14. Cover,let raise until double ,about 30 to 45 minutes
15. Bake at 350 degrees for 45 minutes
16. Cover losely with foil the last 15 minutes
17. Enjoy
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