Jim'S Herbed Bread

• 3 c. unbleached white flour
• 1/2 c. corn meal
• 1/4 c. warm water
• 1 pkg. dry yeast RapidRise type
• 2 Tbsp. brown sugar
• 1/2 c. low-fat or nonfat sour cream, mixed with 1/4 c. hot water (or substitute 1/2 c. plain yogurt for sour cream)
• 2 beaten eggs (better with an egg substitute)
• 1 tsp. sage
• 1/2 tsp. nutmeg
• 1/2 tsp. thyme
• 1/2 tsp. cardamom
• 2 Tbsp. shortening

1. Stir yeast into warm water.
2. Combine sour cream mix with brown sugar, margarine and spices.
3. Blend yeast mixture and sour cream mixture without allowing to cool.
4. Add 1/2 cup corn meal and one cup of the flour and blend together well.
5. Add remaining flour 1/2 cup at a time until well blended.
6. Knead dough vigorously for 5 minutes.
7. Roll the dough around in a lightly greased bowl; cover and let stand, away from drafts, until double in bulk.
8. Punch down and allow dough to relax for a couple minutes.
9. Shape into a round loaf and place into a greased round glass pie tin.
10. Cover with an inverted bowl and allow to double in bulk.
11. Place in a preheated 400u0b0 oven for 20 to 25 minutes.
12. Enjoy!

unbleached white flour, corn meal, warm water, brown sugar, lowfat, eggs, sage, nutmeg, thyme, cardamom, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170506 (may not work)