Add all ingredients to your bread machine. if you have a french/italian bread setting use it, but pull it just before it hits the bake cycle.

Should have 3 good rises.

Sprinkle a pizza stone or pan with cornmeal

Slice dough into two pieces to make two loaves

Place on pizza stone/pan and cover; let rise 30 minutes

Meanwhile preheat your oven to 450 F

Nuke about 2 cups of water to almost boiling in a pyrex measuring cup

Pour nuked water into a small shallow pan and place in bottom of your oven (watch out for steam)

Make a few side slashes on the top of loaves and if desired coat with an egg wash (optional) Bake loaves on pizza stone/pan. check after 35 minutes; internal temp of loaves should reach 199 to 200 degrees F before pulling and cooling on rack

2 small loafs210(This also makes a good pizza dough; use pizza dough/dough setting on your bread machine)1 1/4 - 1 1/2 cups leftover beer from hubby's leftover cans/bottles (I save in a container in frig)3 cups bread flour1 cup whole wheat flour1 T salt1 t sugar4 t dry granulated yeast1 T olive oil

1. Preheat oven to 375 degrees F
2. Stir together flour, cocoa, salt and baking soda. Mix butter, sugars and vanilla in a large bowl. Add eggs; stir well. Gradually add flour mixture, stirring well. Stir in chocolate chips. Add nuts if desired.
3. Drop rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Allow to cool slightly on sheet; remove from cookie sheet to wire rack to cool completely.

4 to 5 dozen152 1/4 cups all-purpose flour1/3 cup cocoa1 tsp salt1 tsp baking soda3/4 cup light brown sugar3/4 cup granulated sugar1 tsp vanilla2 eggs1 package (12 oz) semisweet chocolate chips (2 cups)1 cup stick margarine or butter, softened1 cup chopped nuts (optional)