Order of Ingredients - Wet to Dry.

Put the following ingredients into the bread machine.

Olive oil

Beer (no need to flatten, pour and let settle)

White Sugar.

Brown Sugar.

Salt.

Flour.

Well made in the middle of the flour with the finger.

Yeast.

Set to DOUGH Mode (Generally 1.5 hours)

Remove once the cycle is complete to a lightly floured workspace.

Preheat oven to 175° F and turn off once the temperature is reached.

Next, divide the dough in 1/2.

Treat each bowl with either nonstick spray or a quick olive oil brushing ( I use olive oil)

Sprinkle cornmeal onto the baking surface and rising surface bakeware (unless you are using a pizza stone).

Work with each piece of dough, tucking it into itself a few times.

Make sure it is not 'gooey' anywhere and if it is, adds a little flour from workspace to loaf.

Place each bread loaf onto the baking tray (stone) or baking dish you have chosen to use.

Keeping enough distance for rising and not touching. (if you are using ONE tray and not separate baking dishes.

Once loaves are made, cover the tray with parchment paper or bread cloth.

Place the tray inside preheated (shut off) oven and allow to rise for 30 minutes to 1 hour (until the bread has doubled in size, but NO longer than an hour).

Pull bread out of the oven and preheat oven to 400° F

Once the oven temperature is ready, uncover the bread.

*Optional - mist each loaf with water and garlic salt or spice of preferred sort

Cut three slits across the top of bread (optional again but I do it each time)

Place in the oven without cover, and bake until tops are golden brown and bottoms are cooked.

Generally, 25 minutes is enough. (Ovens vary)

Remove from oven using pot holders (tray will be HOT)

Allow bread to cool for up to one hour before serving.

Slice and enjoy it!

Bread can store for up to 4 days before any sort of natural molding may appear.