INGREDIENTS

INSTRUCTIONS

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil  for
the margarine and with some experimentation, came up with this
technique: Put all ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan for 3 to 4  more
hours. Remove dough and squeeze out gases. Cover with a damp  towel and
let it rest for 20 or 30 minutes minutes. Sprinkle corn  meal on a
board and shape dough into two cylindrical loaves. Place  loaves on a
cornmeal covered baking sheet. Cover again with the damp  towel and
allow to rise for another two hours. At the end of two  hours,
refrigerate the dough, still covered, for at least 12 hours  (the
longer the better). Take dough out of the refer, sprinkle with  water,
and let it sit out for 4 hours. Sprinkle again with water then  bake at
375 for 30 minutes or until brown and crusty.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1709
Calories From Fat: 163
Total Fat: 18.8g
Cholesterol: 0mg
Sodium: 3637.3mg
Potassium: 495.7mg
Carbohydrates: 326.7g
Fiber: 12g
Sugar: 26.4g
Protein: 52.6g