San Francisco Firehouse Bread

• 2 Tbsp. yeast
• 1/4 c. warm water
• 1/2 c. chopped onion
• 3 Tbsp. honey
• 1 2/3 c. milk
• 2/3 c. dry powdered milk
• 3 Tbsp. oil
• 1 tsp. salt
• 1/2 c. fresh snipped parsley or 8 tsp. dried
• 1/2 tsp. dill weed
• 1/4 tsp. sage
• 3/4 c. cornmeal
• 4 c. whole wheat flour

1. Dissolve yeast in water.
2. Cook onion in oil until tender.
3. Add to milk with yeast, honey, salt and herbs.
4. Mix in cornmeal and 2 cups flour, beating well.
5. Add remaining flour and knead 3 to 5 minutes.
6. Let rise until doubled, about 1 hour.
7. Divide in half and shape into oval loaves.
8. Place in 2 well-greased 1-pound coffee cans.
9. Let rise until doubled, 30 to 45 minutes.
10. Bake at 350u0b0 for 45 minutes, covering loosely with foil during the last 15 minutes.

yeast, warm water, onion, honey, milk, milk, oil, salt, fresh snipped parsley, dill weed, sage, cornmeal, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266350 (may not work)