Bread Roulade w/Dried Tomato and Basil
Recipe archives for the Jewish Food Mailing List
Ingredients
- 3 cups flour
- 1/2 cup cornmeal, (polenta)
- 2 tablespoons quick yeast, (or 1/2 cube fresh yeast, 30 grams)
- 1/2 teaspoon salt and sugar
- 1/2 teaspoon sugar
- 1 to 1-1/2 cups of water
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