Instructions: Place all ingredients in your machine in the order specified by your machines manufacturer. Select the dough cycle and press start.

When the dough cycle is complete. Remove dough ball from the pan and punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. Meanwhile, preheat the oven to 350 degrees.

Uncover the dough and bake it for 20 to 24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until its fluffy.

This recipe yields 8 single-serving loaves.

Comments: It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water.

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