Serves: 5
Measure carefully, placing all ingredients except for the cornmeal in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet sprinkle with cornmeal. Shape dough into round loaf, about 6 inches in diameter, on cookie sheet. Cover and let rise in warm place 35-40 minutes or until almost double.
Heat oven to 400°. Spray top of loaf with water. Bake 10 minutes, spraying 3 times with water. Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.
1 slice: 175 calories (10 calories from fat) 1g fat (0g saturated) 0mg cholesterol 210mg sodium 37g carbohydrate (1g dietary fiber) 5g protein.
SUCCESS TIP
If you would like a more decorative loaf, slash the top of the loaf before baking. Check out pages 150 and 154 for some ideas.
Did You Know
San Francisco is known for its superior sourdough bread. However, bread made in San Francisco will taste different than brad make in your town. Why is that? It can be due to the air and water, which vary from area to area. There are natural airborne molds that affect the starter. Also water can affect how the starter works and the general flavor of the bread.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sourdough Loaf recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.
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