Recipe - Anadama Flatbread

2 One half cup Allpurpose flour; to 3 cups
1 teaspoon Salt
One half cup Cornmeal
One fourth ounce Dry yeast ; (1 pkg)
2 tablespoon Butter; softened
2 One half tablespoon Molasses
1 cup Lukewarm water; (110
degrees)

Preheat griddle to low. Combine half of the flour, the salt,
cornmeal, and yeast in a bowl with the butter. Stir the molasses and
warm water together and beat into the flour mixture gradually. Add
enough of the remaining flour, about One fourth cup, to make a stiff dough
and beat well. Stir in the remaining flour until the dough is no
longer sticky. Turn out onto a floured board and knead until smooth,
about 8 minutes. Place the dough in a greased bowl and cover with
plastic wrap. Let rise in a warm place until it doubles in size.
Punch down to form an oblong ball. Roll out on a floured surface to
form a rectangle, about 1/2inch thick. Brush griddle with olive oil.
Place dough on griddle and cook on each side 4 to 5 minutes. This
recipe yields 1 loaf.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2199 broadcast 08131996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

10171996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.