Prepare the aluminum food pan of the Omnia by greasing it with a bit or butter, margarine or oil and then add approximate one teaspoon of cornmeal and shake the pan so that the entire inside is coated.

Mix the yeast, sugar, salt, baking powder and the flour in a large bowl. Add the milk and water. Stir until thoroughly mixed. DON’T KNEAD.  Place dough into the prepared pan.

When the dough is almost doubled, place the steel base for the Omnia on a hot burner and let it preheat for about three minutes.

Place the food pan on the hot base.  Leave the burner on hot for one minute (60 seconds).  This is important for heating the pan and the air that is channeled over the top of the bread.

Turn the burner down to just above medium (my stove has settings from 1 to 7, 7 being the hottest, and I turn it to 4).

If you don’t have a thermometer, the top should appear dry and you’ll see a bit of golden brown along the edges of the top (next to the pan).  Stick a knife into the center of the loaf and make sure there is no raw dough on it when you pull it out.

Remove the pan from the stove and turn the loaf out onto a cooling rack, cutting board or plate (if you leave it in the pan, the bottom and side crusts will get soggy instead of being crunchy).

Let cool at least a few minutes before cutting. Serve warm or toasted.