Ingrients & Directions


1/2 c Warm water
1 1/2 ts Salt
1 1/2 ts Sugar
1 1/2 c Sour dough starter
3 1/2 c Bread flour
1 pk Active dry yeast
1 ts Corn starch
1/2 c Water
1/4 c Cornmeal

1. Measure water, salt, sugar, sour dough starter and flour. 2. Tap
container firmly to level out flour. 3. Sprinkle yeast in center of flour.
4. Insert baking pan securely into unit, close lid. Select Dough setting;
then press start. The complete light will flash when dough is finished…
5. Divide dough in half. Roll dough back and forth, elongating it into a 14
inch log. 6. Place each loaf on a stiff card board sprinkled with 1/4 c of
cornmeal. Cover lightly with plastic wrap or damp cloth. Allow to rise in
a warm place until puffy or double in bulk (about 45 minutes to 1 hour). 7.
Adjust oven rack to the lowest position. Place a 12″x15″ baking pan on top
rack as oven is preheating on 400? degrees. then place a baking pan with
sides on the bottom rasck. Add 1/2″ boiling water. 8. Combine corn starch
and water. Heat to boiling while stirring; allow to cool. 9. With a razor
blade or very sharp knife, cut 1/2″ deep diagonal slashes on top of loaves.
Brush the entire surface of each loaf with cornstarch mixture. 10. Slide
loaf off cardboard onto top baking sheet in oven. 11. (If using only one
oven, punch down remaining dough and knead briefly 2/3 minutes to release
air. 12. Bake at 400? minutes or until loaf sounds hollow when tapped.
Brush every 5-7 minutes with cornstarch mixture. Makes 2 loaves.

From

Yields
2 Loaves