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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 48 |
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You can bake this bread either in clean coffee cans for a change of pace or regular loaf pans. This bread is really delicious when toasted. Ingredients:
6 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 fat-free milk (120° to 130°) |
1/2 cup warm water (120° to 130°) |
cornmeal |
Directions:
1. In a large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Add milk and water; mix well. Stir in remaining flour (batter will be soft). Do not knead.
2. Sprinkle three greased 8-in. x 4-in. loaf pans with cornmeal. Spoon batter into pans; sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
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