Great for meatball sandwiches, French dip sandwiches, or sprinkled with garlic and butter as a side for an Italian dish.
- Mix together
- 3 T. yeast
- 2 ¼ c. warm water
- Stir in, beat until smooth
- 7 c. all purpose flour
- ¼ c. cornmeal
- 1 ½ t. salt
- 1 T. melted butter
- Knead till smooth and elastic
- Allow to rise in greased bowl until doubled in size (1 hour)
- Roll out 2 rectangles and roll them up into loaves
- place loaves on sprayed baking sheet
- Bake 25 minutes at 450°
No comments:
Post a Comment