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1
Heat water for thirty seconds in the microwave.
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2
Pour water into bread machine.
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3
Add olive oil to bread machine.
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4
Pour white flour, cornmeal, and wheat flour on top.
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5
Add sugar to one corner of the bread machine.
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6
Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).
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7
Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.
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8
Set bread machine for dough.
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9
Check in 5 minutes to scrap down the sides of any dough that is not mixing inches
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10
Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.
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11
When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.
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12
If using for Pizza Crust:.
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13
Preheat oven to 450 degrees F.
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14
Divide the dough into two pieces.
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15
Sprinkle your work surface with a little cornmeal.
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16
Form dough into two 10- to 12-inch flat disks.
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17
Slide onto a pizza stone, pizza pan or cookie sheet.
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18
Add toppings of your choice.
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19
Bake for 12 to 15 minutes.
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20
You may find the dough easier to work with if it is chilled.
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21
Oil a large bowl and place the dough in it after it is finished in the machine.
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22
Cover tightly and let refrigerate for at least 2 hours or overnight.
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23
Punch the dough down and proceed as above.
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24
If Using for Bread Sticks:
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25
Preheat oven to 425 degrees F.
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26
Grease two heavy duty baking sheets.
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27
Divide the dough into 12 pieces.
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28
On a lightly floured surface, roll each piece into a long snack length.
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29
Twist the sticks and place on the baking sheet.
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30
brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).
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31
Sprinkle with sesame seeds, poppy seeds and/or kosher salt.
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32
Bake for 10 minutes or until golden brown.
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33
When the breadsticks are cool, store them in an airtight container.
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34
**or use any breadstick recipe you like with this dough (such as Recipe #150456 ).
