Cornmeal Yeast Bread
No preservatives or anything artificial. Perfect bread to go with soup!!! Not your everyday heavy cornmeal bread; it's light and tasty due to the yeast. Customers have told me this bread is a very delicious surprise.
Water - 1 cup (110°-120°F)
Oil - 1 1/2 tbsp
Egg - 1 (slightly beaten)
Yeast - Measure out 1 1/2 tsp from enclosed packet
Add ingredients to bread machine pan in order suggested by manufacturer (see machine's instruction book). Set machine for Basic Cycle and Medium/Normal crust color. Press START. NOT recommended in cycles of less than three hours. Removebread from pan; cool on wire rack. To create a softer crust, place a light linen towel over bread until it cools.
CONVENTIONAL OVEN DIRECTIONS:
Combine bread mix and yeast in large bowl: stir well. Add very warm water along with the oil and egg. Stir to form soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in oiled bowl, cover and let rest/rise in a warm, draft-free place for approx. 30 minutes or until doubled in size. Punch down the dough and then form into a loaf to fit a greased 8 1/2 X 4 1/2 inch loaf pan. Cover; let rise until doubled in size, approx. 30-40 minutes. Bake in 375* oven for 25-35 minutes or until done (thump the loaf - it should sound hollow). Remove from pan; cool on wire rack.
