| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Breadmaker, Ethnic, Breads | 15 | Servings | |
INGREDIENTS
| -JUDY GARNETT (PJXG05A) | ||
| 1 | pk | Yeast; (or 1 1/2 tsp) |
| 3 | c | Bread flour |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | tb | Cornmeal |
| 1 | tb | Gluten |
| 1/4 | ts | Baking soda |
| 1/2 | c | Sourdough starter |
| 2 | ts | Olive oil or butter |
| 1 | c | Warm water |
INSTRUCTIONS
Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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