Country French Bread

Makes 1 (1-1 / 2 pound) loaf
1 cup + 3 tablespoons water
1/3 cup plain yogurt
1 teaspoon salt
3 cups bread flour
3 tablespoons medium rye flour
3 tablespoons whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. Select basic/white bread cycle; medium/normal color setting. *
When cycle is complete, remove from pan; cool on wire rack.

*If desired, select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. Roll to 15 x 10-inch oval. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Taper ends by gently rolling back and forth. Place, seam side down, on greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place, until doubled in size, about 30 minutes.

Uncover dough carefully. With sharp knife, make 4 diagonal slashes (1/4-inch deep) across top of loaf.
Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.