In small bowl dissolve yeast in warm water. In small pan, saute onion in oil until tender. In large mixing bowl combine onion, milk, parsley, sugar, salt, dillweed, sage, and yeast. Stir to mix. Add cornmeal and 2 cups of the flour. Mix on Speed 5 or 6. Add enough of the remaining flour until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size.
Punch down dough and shape into loaf. Place into 9x5 inch greased loaf pan and let rise until double in size about 40 minutes or until double in size. Bake in 400°F oven for 30 minutes.
Substitution: If fresh dill weed is on hand, 1 tablespoon of chopped, fresh dill weed can be used instead of 1⁄2 teaspoon of dried dill weed.
Success Tip!
Bread dough rises best at a temperature between 75°F and 85°F. If the kitchen is cold, place the bowl of covered dough on a rack in the oven. Place a bowl of hot water on a rack below. Do not turn on the oven during rising.
Honey Wheat Bread
*Use mixer equipped with dough hooks
11⁄2 teaspoons active dry yeast2 tablespoons honey
1⁄4 cup warm water1 teaspoons salt
3⁄4 cup + 2 tablespoons milk11⁄2 cups whole wheat flour
2 tablespoons butter or margarine, melted 1 to 2 cups all-purpose flour
In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed. Add whole wheat flour and 1 cup of all-purpose flour and mix until blended. Add enough of the remaining flour and continue kneading until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl and cover with a towel. Let rise until double in size, about an hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch greased loaf pan and let rise until double in size, about 1 hour. Bake in 400°F oven about 30 minutes.
Substitution: Follow the recipe, using the given amounts of whole wheat bread and all-purpose flour. Substituting all whole-wheat flour can result in a coarse and dense texture.
Success Tip!
Always store honey at room temperature, not in the refrigerator. Refrigeration promotes crystallization. Some crystallization will occur even at room temperature and this is normal. To remove crystals, place the jar of honey in warm water until crystals melt.
12
11⁄2 teaspoons active dry yeast
1⁄4 cup warm water
1 tablespoon vegetable oil
1⁄4 cup finely chopped onion
3⁄4 cup milk
1 tablespoon dried parsley flakes
2 tablespoons sugar
1⁄2 teaspoon salt
1⁄4 teaspoon dried dill weed
1⁄8 teaspoon ground sage
6 tablespoons yellow cornmeal
2 to 21⁄2 cups bread flour
Bread
Onion Herb Bread
*Use mixer equipped with dough hooks.
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