Ingredients Jump to Instructions ↓

  1. 5 cups all-purpose flour, divided

  2. 2 packages (1/4 ounce each ) active dry yeast

  3. 1 tablespoon sugar

  4. 2 teaspoons salt

  5. 1/4 teaspoon baking soda

  6. 2 cups warm milk (120 to 130 )

  7. 1/2 cup warm water (120 to 130 ) Cornmeal

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. 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. If Cooking for Two: Freeze one loaf to enjoy weeks later.


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