Honey, we have no bread!

Oh yes we do, it's Cornmeal Wheat Bread with the dough prepared in the bread machine and baked in the oven on unglazed clay tiles. I find that the super hot tiles help to provide even heat and a crisper crust on the bread. A loaf pan helps to shape the loaf into a traditional shape. The advantage to baking outside of the bread machine is that none of the slices will have a crumbly whole formed around the center mixing puck when its removed after baking. The bread needs to rest for fifteen minutes before slicing to cool. And then, I'll use my slicing machine for nice, regular sandwich-sized slices.

Cornmeal Wheat Bread
from Bread Machine Baking by Lora Brody and Millie Apter

This recipe is sized for a large bread machine

1/3 c cornmeal
3/4 c boiling water
3/4 c nonfat milk, heat to simmer and then cooled to lukewarm
2 c unbleached white flour (all purpose)
1 c whole wheat flour
1 1/2 tsp salt
1/4 c brown sugar ( I use 2 tb Splenda Brown Sugar)
2 1/2 tsp yeast ( I use 1 pkg active dry yeast)

Sprinkle the cornmeal on top of the boiling water. Off the heat, stir until smooth. Stir in the milk. Place the cornmeal mixture, flours, salt, sugar and finally the yeast in the machine and program for dough to bake in the oven or Wheat settings and press start.

Since I bake in the oven, when the dough is ready at 1:30 hours, I remove it from the bread machine, place it in a floured loaf pan and bake at 3:75 degrees for 35 minutes until done and the crust is lightly browned.