Ingredients

1 pound loaf:
1 C. sourdough culture
2 Tbsp. water
1 Tbsp. margarine or butter
1 Tbsp. sugar
1/2 tsp. salt
1/4 C. cornmeal
2 C. white bread flour
1 Tbsp. vital gluten, optional
1 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball
1 1/2 pound loaf
1 1/2 C. sourdough culture
3 Tbsp. water
1 1/2 Tbsp. margarine or butter
1 1/2 Tbsp. sugar
3/4 tsp. salt
1/3 C. cornmeal
3 C. white bread flour
1 1/2 Tbsp. vital gluten, optional
1 1/2 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball
2 pound loaf
1 3/4 C. sourdough culture
1/4 C. water
2 Tbsp. margarine or butter
2 Tbsp. sugar
1 tsp. salt
1/2 C. cornmeal
3 1/2 C. white bread flour
2 Tbsp. vital gluten, optional
2 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball

Cooking Instructions

The cornmeal subtly flavors this bread. Use either white, yellow or blue cornmeal. The gluten helps to give a lighter texture with a higher rise and is purely optional. Follow manufacturers directions. Recommended cycle: basic white, French.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)