DISSOLVE
2 pk Dry yeast 1/2 c Warm water
-SAUTEE UNTIL TENDER-
3 tb Cooking oil 1/2 c Chopped onion
COMBINE IN MIXER BOWL
Sauteed onion 1 ts Salt
1 2/3 c Evap milk see note 1/2 ts Dillweed
1/2 c Chopped parsley 1/4 ts Thyme
3 tb Sugar
BEAT IN
Yeast mixture 2 c Whole wheat flour
1 c Cornmeal
-STIR IN BY HAND-
2 1/2 c Additional whole wheat flour
Turn out onto lightly floured surface. Knead 5 minutes. Place in
greased bowl turning once. Cover and let rise until double, about 1
hour. Punch down; divide in half. Place in 2 well greased 1 pound
coffee cans. Cover and let rise until double, 30-45 mins. Bake 350
for 45 mins, covering loosely with foil if bread becomes too brown.
**I use regular bread pans **Substitute 1 1/2c milk + 1/2c nonfat dry
milk powder for evap milk.
**From More With Less Cookbook/Mennonite
Yields
2 servings