*** Slightly adapted for my use from Bread Machine Magic *** Place all ingredients except cornmeal in breadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls. Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a warm over 30 to 45 minutes of until doubled. To warm oven slightly, turn on warm setting for two minutes then turn it of Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~. Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serratted knife) about 1/2" deep. Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack. This is best served within hours of baking. To preserve crisp crust, do not store in plastic wrap or bags. Posted to EAT-L Digest - 18 Jun Date: Wed, 19 Jun 1996 01:10:40 -0400 From: Kappie King
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|Serving Size: 1 Serving (2171g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 207 (4%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 0mg||0 %|
|Sodium 36.3mg||1 %|
|Potassium 1540mg||41 %|
|Total Carbohydrate 994.3g||292 %|
|Dietary Fiber 34.9g||139 %|
|Sugars, other 959.4g|
|Protein 165.1g||236 %|
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Calories per serving: 4950
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