5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 degrees)
1/2 cup warm water (120 to 130 degrees)
*Cornmeal
In a large mixing 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 8-1/2 in. x 4-1/2 in. x 2-1/2 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 degrees for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 degrees)
1/2 cup warm water (120 to 130 degrees)
*Cornmeal
In a large mixing 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 8-1/2 in. x 4-1/2 in. x 2-1/2 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 degrees for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.
I have managed to get this recipe wrong 4 out of the 6 times I have made the bread and it has still turned out wonderfully every time. Fear not and press forward as you can do little to mess up the final delicious outcome of this recipe.
ReplyDeleteI made this with the beef tortellini soup a couple of times. Dad really likes it, and Grandma was here once when I made it. She even took some home with her. I sliced the loaves and froze the pieces in little baggies with 2 slices to a bag. Then we can just pull out a bag to have for breakfast or with lunch or supper.
ReplyDeleteI forgot to time it after I spooned batter into the pans...Still the best bread to go with my "baked" potato soup!
ReplyDelete