Crescents

From A Baker Dozen...........

Dissolve 1 package (1 Tablespoon) dry yeast in in 1/2 cup warm water. Stir in 1 1/2 cups of lukewarm milk, 1 cup cornmeal, 1/3 cup sugar, 1/2 butter (softened or melted), 2 eggs, 1 1/2 teaspoons salt, and 2 cups of flour.

Beat until smooth. Stir in (approximately) 4 cups flour. Knead until smooth (about 5 minutes). Place in greased bowl; cover and let rise until double, about 1 1/2 hours.

Spray two baking sheets, sprinkle w/ cornmeal. Punch down dough and divide in two. Roll each half into 12" circle and spread with softened butter; cut each circle into 14 to 20 wedges, depending on the size of roll you want. Roll up each wedge, starting at wide end and ending at point.

Place rolls with points down on baking sheets. Cover and let rise until double (about 40 minutes). Preheat oven to 400. Brush crescents with melted butter and sprinkle with cornmeal. Bake until lightly browned, about 15 minutes (more for larger rolls).

Irish Brown Bread

Ingredients
1-1/2 cups all-purpose flour
1-1/2 cups whole-wehat flour
1/2 cup quick oats
1/2 cup wheat germ
1-1/2 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups buttermilk
2 tablespoons honey

Directions
1. Heat oven to 425 degree F. In bowl, combine all-purpose flour, whole-wheat flour, quick oats, wheat germ, baking soda, and salt.

2. In small bowl, mix buttermilk with honey. Add liquid ingredients to flour mixture; stir to combine.

3. Turn dough out onto floured surface and shape into a circle. Place on a greased baking sheet and bake for 15 minutes.

4. Reduce temperature to 400 degree F and bake 15 minutes more or until the bread sounds hollow when you tap it. Let cool 20 minutes.