Recipe - San Francisco Firehouse Bread

2 pack Active dry yeast
One half cup Chopped onion
3 tablespoon Cooking oil
13 ounce Can evaporated milk
One half cup Snipped parsley
3 tablespoon Sugar
1 teaspoon Salt
One half teaspoon Dried dillweed
One fourth teaspoon Ground sage
Three fourths cup Cornmeal
4 cup Whole wheat flour

Soften yeast in One half 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 wellgreased 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini