|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Celery seeds||2 Teaspoon|
|Ground sage||2 Teaspoon|
|Ground ginger||1 Dash|
|Evaporated skim milk||13 Ounce|
|Vegetable oil||2 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
Dissolve yeast in water in a large mixer bowl.
Blend in celery seeds, sage and ginger.
Allow to stand at room temperature until mixture is bubbly.
Stir in milk, salt and oil.
On low speed, beat in flour 1 c. (250 mL) at a time.
Beat well after each addition.
When mixture becomes too thick to beat with the mixer, stir in remaining flour and cornmeal with a spoon (dough should be heavy).
Divide dough and place into 2 well-greased 1 lb. (500 g) coffee cans. (Dough may be frozen at this time for later use.) Cover and allow to rise until dough rises to top of can.
Bake at 350°F (175°C) for 45 minutes.