Receta Rosemary Olive Bread

• 1 1/3 tsp yeast
• 2/3 c. water
• 2/3 c. lowfat milk (I used Skim)
• 1 1/3 Tbsp. sugar
• 1/3 c. cornmeal
• 2 Tbsp. butter or possibly margarine
• 2/3 c. chopped onion (I used reconstituted dry)
• 1 1/3 Tbsp. dry sherry
• 1 c. olives pitted and minced (I used Calmata-unchopped)
• 2/3 Tbsp. pepper
• 1 1/3 c. whole wheat flour
• 2 c. bread flour (2 to 2 1/4)

Direcciones