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Ingredientes
- 2 Tbsp. butter
- 1 bn green onion minced
- 2 Tbsp. fresh parsley minced
- 1 Tbsp. dillweed
- 1 pkt dry yeast
- 2 Tbsp. sugar
- 2 tsp salt
- 1/2 c. cornmeal plus 1 Tbsp.
- 4 c. flour
- 2 c. buttermilk
Direcciones
- 1. In ten inch skillet, heat butter over medium heat, add in minced onions and cook, stirring frequently, five min or possibly till tender. Remove skillet from heat and stir in parsley and dillweed. In large bowl, combine yeast, sugar, salt, 1/2 c. cornmeal, and two c. of the flour. In 1 qt saucepan, heat buttermilk and 1/4 c. water over low heat till very hot....about 120-130 degrees.
- 2. With mixer at low speed, gradually beat liquid into flour mix just till blended. Increase speed to medium, beat two times.
- 3. Beat in 1/2 c. flour to make a thick batter. Beat two min longer.
- Scrape bowl frequently with spatula. With wooden spoon, stir in green onion mix and remaining 1 1/2 c. flour to make a stiff batter. Cover loosely with plastic wrap and let rise in hot place about one hour, till doubled. Grease two 1 1/2 qt round casseroles; sprinkle proportionately with cornmeal.
- 4.WIth wooden spoon, stir down batter; divide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in hot place about 45 min, till doubled.
- 5. Preheat oven to 375 degrees. Sprinkle tops of loaves with cornmeal.
- Bake 30 to 35 min, till loaves sound hollow when lightly tapped with fingers. Remove loaves from casserole and cold on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 24 | 12% |
| Total Fat 2.75g | 3% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 447mg | 19% |
| Potassium 153mg | 4% |
| Total Carbs 36.85g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.36g | 3% |
| Protein 6.12g | 10% |
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