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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)