Recipe - Cornmeal Herb Bread

Abm100:; (ABM300/350):
1 pack Yeast; (1 One half tsp)
3 cup Bread flour; (2 cups)
1/3 cup Cornmeal; (One fourth cups)
2 One half tablespoon Sugar; (4 tsp)
1 One fourth teaspoon Sage; (Three fourths tsp)
1 One half teaspoon Salt; (1 One fourth tsp)
1 teaspoon Celery seed; (Three fourths tsp)
1/8 teaspoon Ginger; (pinch)
1/8 teaspoon Marjoram; (pinch)
1 cup Evaporated milk; 80
deg,(2/3 cups)
1/3 cup Water; 80 deg,(1/3 cups)
1 tablespoon Oil; 80 deg,(2 tsp)

SETTING: White Bread, LIGHT
10 o'clock

Cornmeal and herbs make this bread special

From: Rick Turley rickt@hpfccg.sde.hp.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Welbilt/Red Star Yeast
NOTES : gsgfd