Prep 5 mins
Cook 3 hrs
This is a slight adaptation of a really good bread machine recipe that I found on allrecipes a while back. The vital wheat gluten isn't, well...vital, but I do find that it makes a nicer loaf when all-purpose flour is used (I can't vouch for bread flour, since I don't use it). Makes a 1-1/2 lb loaf
- 3 1⁄2 cups flour (bread or all-purpose)
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 3 tablespoons white sugar
- 3 tablespoons shortening
- 1 cup milk, warmed to about 80 to 100 degrees f (skim is okay)
- 2 tablespoons water
- 1 egg
- 1 package active dry yeast
- 1 tablespoon vital wheat gluten
- Place ingredients in bread pan in the order suggested by the manufacturer (usually liquids-dry stuff-yeast, ensuring that salt doesn't come in direct contact with yeast).
- Select the Basic or White setting, whatever crust color you desire, and start the machine.
- Remove bread from pan to wire rack to cool once done.
- When completely cooled, wrap in foil or a ziploc bag to store.