Title: Cornmeal Sourdough
Categories: Breadmaker Bread
Yield: 1 Loaf
| 1 LB. LOAF |
| 1 | c | Sourdough culture |
| 2 | tb | Water |
| 1 | tb | Margarine or butter |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Cornmeal |
| 2 | c | White bread flour |
| 1 | tb | Vital gluten, optional |
| 1 | ts | Yeast |
| 1 | tb | Water or flour - at a time if and as needed to obtain a smoo |
| 1 1/2 LB. LOAF |
| 1 1/2 | c | Sourdough culture |
| 3 | tb | Water |
| 1 1/2 | tb | Margarine or butter |
| 1 1/2 | tb | Sugar |
| 3/4 | ts | Salt |
| 1/3 | c | Cornmeal |
| 3 | c | White bread flour |
| 1 1/2 | tb | Vital gluten, optional |
| 1 1/2 | ts | Yeast |
| 1 | tb | Water or flour - at a time if and as needed to obtain a smoo |
| 2 LB. LOAF |
| 1 3/4 | c | Sourdough culture |
| 1/4 | c | Water |
| 2 | tb | Margarine or butter |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Cornmeal |
| 3 1/2 | c | White bread flour |
| 2 | tb | Vital gluten, optional |
| 2 | ts | Yeast |
| 1 | tb | Water or flour, at a time if and as needed to obtain a smoot |
SOURCE: Worldwide Sourdoughs From Your Bread Machine by Donna Rathemll
German and Ed Wood, copyright 1994, ISBN #1-55867-095-5. Formatted into MM
by Ursula R. Taylor.
The conrmeal 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.