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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This bread tastes JUST LIKE the muffins. So much so, this is what I use for my Eggs Benedict. (And yes I make my own Hollandaise) Ingredients:
2 cups milk |
1/2 cup water |
2 tablespoons cornmeal |
6 cups bread flour |
2 (.25 ounce) packages active dry yeast |
1 tablespoon white sugar |
2 teaspoons salt |
1/4 teaspoon baking soda |
Directions:
1. 1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
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