Recipe by Chef shapeweaver �
I found the original recipe in the 1999 Taste Of Home Annual Recipes. It was sent in to them by Carol Forcum of Marion, Illinois. Due to what I had on hand, a few changes were made to the recipe.And I also converted the way the recipe was written, so it could be used in my bread maker.If you have the above mentioned cookbook, the recipe is on page 111.If you have high humidity in your area ,you might need an additional 1/4 cup of flour.
- 1 1⁄4 cups warm water (between 75 and 85 degrees )
- 1 tablespoon sugar
- 2 cups all-purpose flour (you might need 1/4 cup more)
- 2⁄3 cup whole wheat flour
- 1⁄3 cup quick-cooking oats
- 3⁄4 teaspoon salt
- 2 1⁄4 teaspoons bread machine yeast (1/4 ounce package )
- 1⁄4 cup cornmeal, divided
Directions See How It's Made
- In bread machine pan, add ingredients according to your bread machine's instructions.
- Set for dough cycle,press button.
- After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
- Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
- Sprinkle top with remaining cornmeal.
- Cover and let rise in a warm place for 30 to 45 minutes.
- Bake at 400 degrees for 30 minutes, or until golden brown.
- Take out of pan and cool on wire rack.