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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 32 |
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MANY YEARS AGO, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. It's perfect for a hearty breakfast, especially when smothered with you favorite jam. Ingredients:
5 cups king arthur unbleached 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 (120° to 130°) |
1/2 cup warm water (120° to 130°) |
cornmeal |
Directions:
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.
2. 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.
3. 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.
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