Adapted from Bon Appétit January 1994
- Cornmeal
- bread flour
- Coarse salt
- grated Parmesan
- paper-thin slices prosciutto
Regular amounts are for a 1 1/2 lb recipe of bread that makes 12 slices. Amounts in parentheses are for a 2 lb recipe that makes 16 slices. Measure the cinnamon accurately!
- butter
- yeast
- sea salt
- yeast
- vital wheat gluten
- whole wheat flour
- sesame tahini
We’ve had these a lot in the last two weeks (with Mom’s Chili and Chicken Corn Chowder) and they are a family favorite. Kate and Mike give ‘em two thumbs up for taste and I give them two thumbs up for being easy to make!
- 1T baking powder
- white sugar
- self rising cornmeal
- butter
- poppy seeds
- almond
- butter flavoring
- orange juice
- butter
- nut flavoring
Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.
- firmly packed grated sharp Cheddar cheese
- unsalted butter
- whole wheat flour
- dried dill