Fire department in San Francisco Bread

Adapted from “250 best American Bread Machine Baking Recipes” by Donna Washburn and Heather Butt. Smells good because of sage, dill, parsley and dry onion.


1 cup evaporated milk
1/2 cup water
1 3/4 whole wheat flour
1 1/2 cup bread flour
1/2 cup corn flour (cornmeal)
1 1/4 tsp salt
2 tbsp sugar
2 tbsp vegetable oil
2 tbsp dry onion
1 tbsp dry parsley
1 1/4 tsp dry sage
1 tsp dry dillweed
1 3/4 tsp yeast

Add all ingredients to the bread machine according to the manufacturers directions.
Bake the bread using the whole wheat bread cycle.

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4 Responses to “Fire department in San Francisco Bread”

  1. Zena says:

    In the Fire Department in San Francisco Bread, is corn flour the same as cornmeal, or is it cornstarch. In recipes from England, it means “cornstarch,” but here I thought probably cornmeal. Cpacebo!

  2. Olga says:

    Thanks for asking!
    In my recipe book it says “cornmeal”, sorry for the inconvenience.

  3. Zena says:

    Thanks, I am going to go try it right now. It looks delicious! Here in the Seattle area, we used to be able to buy a bread from Canada that was about a three pound loaf of heavy, dark rye- not at all sweet. The crumb was very firm. It was the kind of bread you could eat all by itself for a meal. Do you have a recipe for that kind of bread? I miss it.

  4. Olga says:

    Out here in New Jersey, in the WholeFoods store, we bought big rye bread by weight, it is very tasty and (although I forgot the exact name) its title has the word “sourdough”. May be your bread based on it too?
    Unfortunately, I’ve never worked with sourdough. Sorry 🙁

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