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Recipe by: eutrope
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See below ingredients and instructions of the recipe
2 pk Active dry yeast
1/2 c Chopped onion
3 tb Cooking oil
13 oz Can evaporated milk
1/2 c Snipped parsley
3 tb Sugar
1 ts Salt
1/2 ts Dried dillweed
1/4 ts Ground sage
3/4 c Cornmeal
4 c Whole wheat flour
Soften yeast in 1/2 cup warm water (110~). Cook onion in hot oil
until tender. Combine onion, milk, parsley, sugar, salt, dillweed
and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour.
Stir in remaining flour by hand to make a moderately soft dough.
Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in
greased bowl, turning once to grease surface. Cover and let rise
until double, about 1 hour. Punch down; divide in half. Place in 2
well-greased 16 ounce coffee cans. Cover and let rise until double,
20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely
with foil during last 15 minutes.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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