San-Francisco-Style Sourdough Bread

1. Measure Sourdough Starter cold; bring to room temperature. Add the ingredients, except the cornmeal, to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2. On a lightly floured surface, shape the dough into a ball. Place on a lightly greased baking sheet sprinkled with cornmeal. Flatten slightly to form an 8-inch round loaf.

3. Using a very sharp knife, make several cuts about 1/4-inch deep across the top of loaf. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Lightly brush top with water.

4. Bake in a 400 degree F oven for 20 to 30 minutes or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes one 1-1/2-pound loaf (20 servings).