This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

This bread is similar to French Bread in texture, crispy on the outside and soft on the inside, but the corn flour (or cornmeal) gives it it's delicious flavor.

2 tsp active dry yeast
1 3/4 cup corn flour (cornmeal white or yellow)
2 1/3 cups all purpose flour (or bread flour)
1 1/2 tsp salt
2 tbsp sugar
1 tbsp olive oil (not butter or margarine)
1/2 cup milk
1 1/3 cups (or 9 oz) boiling water
Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To bake in oven:
if using machine to knead: Select Dough only. After beep sounds, remove dough.

To make from scratch:
In a large bowl, combine dry ingredients first, then blend in wet ingredients & blend evenly.
Place dough on a lightly floured board (avoid over flouring the pastry board).
Knead by pressing down on it with the lower palm (or heel) of your hand.
Lift the mass off the board & throw it back on the board.
Repeat for 5 minutes or until dough is smooth & elastic.

Place dough in a greased 9-inch round pan, 2-3' deep, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot. Set the pan over a smaller bowl/pan of hot water to quicken the rising process.

Once the dough has doubled in size, punch it down in it's bowl, remove & knead it again a few times.

Shape the dough into a ball, place in baking pan, and allow it to rise again until doubled in size, about 1 to 1 1/2 hours.

Bake in a preheated oven at 350 degrees until top is golden brown, about 45-50 minutes.
Allowing it to rise twice yields a lighter texture.

-Image from Google.