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Ingredients: 1/2 Tablespoon(s) Yeast 3 1/2 Cup(s) Flour, bread 1/3 Cup(s) Molasses 1 Teaspoon(s) Sugar; or honey 3 Tablespoon(s) Raisins; * 1/3 Cup(s) Corn meal 1 1/2 Cup(s) Water; boiling Directions: Place cornmeal in bowl and pour boiling water into it, stirring till smooth. Let cool 30 minutes. Pour remaining ingredients into bakery, then add cornmeal mixture. Set "baking control" at 12 o'clock. Select "white bread" and push Start. Sylvia's comments: This loaf came out fine on the white bread cycle, in spite of all the molasses, and even when I had to substitute pancake syrup for part of the molasses. Fine-textured, easy to slice, good sandwich bread. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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