Blue Corn Sopapillasbreads, desserts 1 cup am blue cornmeal 1 cup am whole wheat flour 1 tablespoon dry yeast 2 teaspoon non-alum baking powder 1 teaspoon sea salt (optional) 1 tablespoon butter; softened 1 cup milk 1 egg; slightly beaten 1 teaspoon honey Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden. Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
