Ingredients:
- 5 cups all-purpose flour, divided
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 cups warm milk
- 1/2 cup warm water
- Cornmeal
Directions:
In a large bowl, combine 2 cups flour, yeast, sugar, salt and bakingsoda. Add warm milk and water; beat on low speed for 30 seconds,
scraping bowl occasionally. Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff). Do not knead. Grease
two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
batter into the pans and sprinkle cornmeal on top. Cover and let
rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from
pans immediately and cool on wire racks. Slice and toast. Yield: 2
loaves.
