Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
Instructions
Add all ingredients, in this order, to your bread machine (I don't kneed by hand!) & use the dough setting.
If dough is too moist after beginning of mixing, add more flour (I've used up to total of 4 and 1/2 cups). If it is too dry, add warm water by the tablespoon.
Once kneed cycle is done in the machine turn out onto a lightly floured surface and kneed by hand for 5 to 10 minutes mixing in the extra flour. This is where I use the cornmeal.
Place in a lightly oiled bowl. Cover & let rise until doubled in bulk. Then place on floured oversized parchment paper, molding into a loaf shape. Roll parchment paper to cover loaf. Place in fridge & let rise until doubled in volume (at least overnight).
Bake at 350F for 30 to 35 minutes.
Notes
Most of the time is in the bread machine - a.k.a as "the staff" (2+ hours) or in the rising stage in the fridge, so I don't count that time.This is good toasted with a nutty cheese and makes an awesome grilled cheese sandwich. Even good with peanut butter according to my husband.
Add new comment