I really went off-recipe with this loaf, but I had some of the ingredients that are hard to find here at home, so I went ahead and used them. The actual recipe called for a few different ingredients, and for the loaf to be shaped by hand and finished in the oven. Here is what I did:
Before I started baking, I cooked 4 ounces of pancetta in a skillet until crisp. After that finished cooking, I placed it on paper toweling to cool.
Ingredients were added to the bread machine as follows: 1 1/8 cups water, 1 tablespoon olive oil, 1 teaspoon salt, 2 3/4 cups bread flour, 1/4 cup yellow cornmeal, 1 tablespoon gluten, a pinch of sugar, and 2 1/2 teaspoons bread machine yeast. I used the French bread setting and the medium crust options.
When the machine beeped between kneads 1 and 2, I added the pancetta along with 4 ounces of fresh, whole milk mozzarella, cut into small cubes.
I believe I made a mistake choosing the French Bread setting for this loaf. The extra rise cause the loaf to touch the top of the bread machine, and then crater.
It was a very tasty loaf, though. We sliced some and served with with fruit and cheese we had picked up at the farmer’s market in Olympia. Not the prettiest loaf I have made, but very tasty.