Flat Cornbread

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for her
seemingly endless supply of food funnies.

A man walked into a patent attorney's office and said he wished to
take out a patent on a new kind of knife he had invented. "What does
it do?" asked the lawyer.

"It can slice four loaves of bread at the same time," said the man.

"That sounds amazing," said the lawyer. "What do you call it?"

"It's a four-loaf cleaver."

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            TODAY'S RECIPE
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These unusual loaves are great plain, or you can dress them up with
some shredded cheese, chopped olives, or thinly sliced vegetables
prior to baking if you like.

Flat Cornbread

1 cup (250 ml) boiling water
1/3 cup (80 ml) yellow cornmeal plus additional for
dusting the baking sheets
1 package (about 1 Tbs, 15 ml) active dried yeast
1/4 cup (60 ml) warm water
2 cups (500 ml) all-purpose flour
1/2 tsp (2 ml) salt
2 tsp (10 ml) olive oil

Combine the boiling water and cornmeal in a small bowl and let stand
for 20 minutes, stirring occasionally. Combine the warm water and
yeast in a small bowl and let stand until foamy, about 5 minutes.
Combine the flour, salt, and cornmeal mixture in a bowl and stir to
combine. Add the yeast mixture and olive oil and stir until
thoroughly combined. Turn onto a floured surface and knead lightly 4
or 5 times. Place the dough in a greased bowl, turning it to coat the
top. Cover and let rise in a warm place until doubled in volume,
about 1 hour. Punch down the dough and let stand for 5 minutes.
Divide into 4 equal portions and roll each into a 10x6-inch (25x15 cm)
oval. Place on baking sheets (you'll probably need two) that have
been lightly dusted with cornmeal and bake in a preheated 400F (200C)
oven until golden brown, 25 to 30 minutes. Cool on a wire rack.
Serves 4 to 8.
Received on Tue Nov 23 06:18:53 2004