Anadama Bread

This bread is delicious with my MEXICAN MEATBALL SOUP AND MY SOUTHWESTERN STEW.

ONE POUND LOAF PAN

2-1/4 cups bread flour
1 Tb. dry milk
1 tsp. salt
1/4 cup (1/2 oz.) cornmeal
1 Tb. molasses
1 Tb. olive oil
15/16 cup (7-1/2 fl. oz.) water
1 tsp. dry yeast

1-1/2 POUND AND 2 POUND LOAF PAN

3-1/4 cups OR 3-1/2 cups bread flour
2 Tbs. dry milk
2 tsp. salt
1/3 cup ( 1-1/5 oz.) cornmeal
2 Tb. molasses
2 Tb. olive oil
(12-1/2 fl. oz.) OR (13 fl. oz.) water
1-1/2 tsp. dry yeast

BASIC BAKE MODE - RAPID MODE - TIMER MAY BE USED

JACQUELINE'S COOKBOOK