<http://schema.org/recipeInstructions>
" In 10-inch skillet, melt margarine over medium heat, add chopped green onions and cook, stirring frequently, 5 minutes or until tender. Remove skillet from heat, stir in chopped parsley and dill. In large bowl, combine yeast, sugar, salt, 1/2 cup cornmeal, and 2 cups flour. In 1-quart saucepan, heat buttermilk and 1/4 cup water over low heat until very warm (120 degrees to 130 degrees F). With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat 2 minutes. Beat in 1/2 cup flour to make a thick batter. Beat 2 minutes longer, scraping bowl frequently with rubber spatula. With wooden spoon, stir in green-onion mixture and remaining 1 1/2 cups flour to make a stiff batter. Cover bowl loosely with plastic wrap, let rise in warm place (80 degrees to 85 degrees F) about 1 hour, until doubled. Grease two 1 1/2-quart round casseroles, sprinkle evenly with cornmeal. With wooden spoon, stir down batter, divide in half and turn into casseroles. Cover loosely with plastic wrap, let rise in warm place about 45 minutes, until doubled. Preheat oven to 375 degrees F. Sprinkle tops of loaves lightly with cornmeal. Bake 30 to 35 minutes, until loaves sound hollow when lightly tapped with fingers. Remove loaves from casseroles, cool on wire rack."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4374/onion-dill-batter-bread-1114/>