Soften yeast in 1/2 cup warm water (110~). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour. Stir in remaining flour by hand to make a moderately soft dough. Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well-greased 16 ounce coffee cans. Cover and let rise until double, 20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely with foil during last 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (618g)|
|Recipe Makes: 2|
|Calories from Fat: 238 (18%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 8g|
|Cholesterol 0mg||0 %|
|Sodium 37.5mg||1 %|
|Potassium 1417.8mg||37 %|
|Total Carbohydrate 252.8g||74 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 218.9g|
|Protein 38.4g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.