Cornmeal Herb Rolls

1/3 c. Cornmeal
½ c. Sucanat
2 t. Salt
2 c. Milk or Water
2 Eggs
½ c. Butter
1 T. Yeast in ¼ c. warm Water
4 c. Flour or more
1 t. Garlic Powder
½ t. Basil
1 t. Parsley

Cook cornmeal, sucanat, salt, and butter in milk, until thick. Remove from stove. Add herbs. Cool to lukewarm (if I’m in a hurry, I put the pot in some ice water and stir till it is cool). Add beaten eggs, and yeast that has been dissolved in water. Stir together then knead like bread dough. Let rise till doubled (around an hour). Punch down, shape into rolls. Let rise again (it will probably be 20 minutes or so). Bake at 350° F for 10-15 minutes, or until done. Makes about 20 rolls.

I usually add some or all of the following: dried parsley, dried oregano, dried chives, onion flakes, dried basil, and dill weed. I add anywhere from a teaspoon to a tablespoon of each.



Sarah's Challah or Bread

This may be the best challah recipe I have ever made. It tastes even better when it has crushed up rosemary in it.

4+ c. Flour
1 T. Salt
2 T. Yeast
1/2 c. Honey
1/2 c. Oil or Butter
1 1/2 c. warm Water
3 Eggs, beaten
1 T. Rosemary (opt.)

Stir 3 cups of flour and the other dry ingredients together. Make a well, pushing the flour to the edges of the bowl. Add all the wet ingredients. Mix adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes adding flour as needed. Oil then let the dough rise for an hour, or until doubled. Shape into 2 medium challahs or 3 loaves of bread. Rise until doubled. Bake for about 25 to 30 minutes at 350° F. Best if serve warm with butter. This is a very airy bread and stays soft for a couple days.