I needed to make a quick loaf to feed the family while I worked but I was all out of milk (or so I thought). So I reworked my “Bread Out Back” recipe for a fast baking bread machine pain (dare I call it by its French name?). Especially great toasted, who—I mean what—isn’t? Top your slice with a generous spread of very good butter–I recommend Organic Valley Pasture butter or Texas’ own Lucky Layla, and honey if you’re being sweet!
MILKLESS BREAD MACHINE CORNMEAL BREAD makes a small loaf
- 1 ¼ cup plus a Tablespoon water
- 1 Tablespoon organic butter. I love Organic Valley. Click for a coupon.
- 1 teaspoon salt. I like Real Salt.
- 1 ½ teaspoons local honey. Austinites enjoy abundant apiary options. I buy Good Flow in bulk at Central Market. I bring my own container and have the staff tare it for me.
- 125 grams organic white whole wheat flour. Whole Foods sells King Arthur brand in the 5# pound bag for the best price.
- 200 grams organic all-purpose flour. WF 365 brand in the 5# bag is usually the cheapest.
- 4 ¼ ounces organic cornmeal. I use Arrowhead Mills.
- 1 teaspoons bread machine (rapid-rise or instant) yeast—NOT active dry
Put the ingredients into your machine in the order indicated by your instructions. In my bread maker, that would be the order listed.
Start the machine on the “quick” cycle (about 2 hours). After baking, let the loaf cool completely for best flavor. I know it’s hard, but it’ll be worth it!