Preheat griddle to low. Combine half of the flour, the salt, cornmeal, and yeast in a bowl with the butter. Stir the molasses and warm water together and beat into the flour mixture gradually. Add enough of the remaining flour, about 1/4 cup, to make a stiff dough and beat well. Stir in the remaining flour until the dough is no longer sticky. Turn out onto a floured board and knead until smooth, about 8 minutes. Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until it doubles in size. Punch down to form an oblong ball. Roll out on a floured surface to form a rectangle, about 1/2-inch thick. Brush griddle with olive oil. Place dough on griddle and cook on each side 4 to 5 minutes. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2199 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 10-17-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 212 (58%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 61mg||19 %|
|Sodium 177.2mg||6 %|
|Potassium 498mg||13 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 36.9g|
|Protein 2.3g||3 %|
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Calories per serving: 368
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