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.
Yields
2 Loaves