Ingredients
1-1/2 cups sourdough starter
4 to 5-1/4 cups bread OR all-purpose flour* (may also substitute up to 2 cups with whole wheat flour)
1 envelope Fleischmann’s® Active Dry Yeast
OR Fleischmann’s® RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
Cornmeal
Directions
Mix in bread machine, shape and let rise. Baste with cornstarch slurry. Bake at 400 for 25-35 minutes.
Cornstarch baste:
Creating a cornstarch slurry with a ratio of 1/2 cup cold water to 1 teaspoon cornstarch and then heating it to a gentle boil before brushing it on the bread will create a shiny golden brown crust.