This is a slight adaptation of a really good bread machine recipe that I found on allrecipes a while back. The vital wheat gluten isn't, well...vital, but I do find that it makes a nicer loaf when all-purpose flour is used (I can't vouch for bread flour, since I don't use it). Makes a 1-1/2 lb loaf

Ingredients

flour (bread or all-purpose)3 1⁄2 cups
cornmeal↗1⁄2 cup
salt↗1 teaspoon
white sugar↗3 tablespoons
shortening↗3 tablespoons
milk, warmed to about 80 to 100 degrees f (skim is okay)↗1 cup
water↗2 tablespoons
egg↗1
package active dry yeast↗1
vital wheat gluten↗1 tablespoon

Step-by-step instructions

1
Place ingredients in bread pan in the order suggested by the manufacturer (usually liquids-dry stuff-yeast, ensuring that salt doesn't come in direct contact with yeast).
2
Select the Basic or White setting, whatever crust color you desire, and start the machine.
3
Remove bread from pan to wire rack to cool once done.
4
When completely cooled, wrap in foil or a ziploc bag to store.

Source: food.com

Original recipe ↗

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