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Ingredientes
- ½ c. light brown sugar
- 2 c. warm water
- 2 envelopes active dry yeast (4 1/2 t.)
- ¼ c. extra virgin olive oil
- 5 3/4 cups all-purpose flour, divided (plus more for kneading)
- ¾ c. baking soda
- 1 large farm fresh egg beaten with 1 T. of water
- 1 t. dried rosemary leaves
- ½ t. celery seed
- 1 c. prepared yellow mustard (just the plain old hot dog mustard)
- 1/3 c. apple cider vinegar
- 1 ½ T. tomato paste
- ¼ to ½ t. favorite hot sauce (I used Carrot Karma, of course.)
- 1/3 c. light brown sugar
- 1 t. chicken bouillon paste
- 1 ½ t. ground mustard
- 1 t. onion powder
- 1 t. garlic powder
- 1 t. sea salt
- 1 t. freshly ground black pepper
- 8 oz. shredded cheese (I used a colby/cheddar mix.)
- Corn and Cheddar Dip by Sew You Think You Can Cook
View Full Recipe at Eliots Eats
