Sourdough Corn Bread
by Tony van Roon

1 pound loaf                   Ingredients                      1 1/2 pound loaf
1/2 cup                        plain low-fat yogurt             2/3 cup
1/4 cup                        milk                             1/3 cup
1 tablespoon                   butter or margarine              1 tablespoon
3/4 teaspoon                   salt                             1 teaspoon
1 3/4 cups                     bread flour                      2 3/4 cups
1/3 cup                        cornmeal                         1/2 cup
2 teaspoons                    sugar                            1 tablespoon
1 1/2 teaspoons                bread machine yeast              2 teaspoons
Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture content. If dough is too dry of stiff or too soft or slack. adjust dough consistency -- see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, add additional bread flour, 1 teaspoon at a time.