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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tablespoon butter 3 cups bread flour 1 tablespoon sugar 1 teaspoon garlic powder 3/4 teaspoon salt 1 1/2 teaspoons yeast Add At Beep 1/2 cup roasted red pepper -- drained and chopped 1/3 cup marinated artichoke heart -- drained and chopped Toppings 2 tablespoons cornmeal 1 tablespoon olive oil 2 tablespoons coarse salt -- optional Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the dough cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. After the machine has beeped to indicate the bread is done remove the dough from the pan, using lightly floured hands. Cover and let rest 10 minutes on a lightly floured surface. Grease a large cookie sheet, with shortening or pan spray; sprinkle with the cornmeal. Pat the dough into a 15x12 inch rectangle on the cookie sheet. Cover and let rise in a warm place 35 to 40 minutes or until almost double. Preheat oven to 400 degrees F. Make deep depressions in the dough at 1-inch intervals with fingertips. Drizzle or brush with the olive oil. Sprinkle on the coarse salt. Bake 18 to 20 minutes or until golden brown. Seve warm, or cool on wire rack. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 3g Fat (17.3% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 1106mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.