4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup
medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
Not exact matches
Finally, CI recommends Arrowhead Mills Organic Yellow
Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
Cornmeal, and says that you should not use
coarse - ground or white
cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal, but I used a mixture of fine yellow unfancy Indian Head
cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal and
medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final texture.
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams) water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of
medium -
coarse yellow
cornmeal for the baking sheet
Add the butter and mix on
medium - low speed until the texture resembles
coarse cornmeal, with the largest butter pieces no larger than small peas.
2 cup
coarse cornmeal 2 cups fresh corn kernels (from about 4
medium ears) 1 tablespoon butter 11?