| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Flour |
| 1 |
pk |
Yeast |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Baking soda |
| 1 |
c |
Milk |
| 1/4 |
c |
Water |
|
|
Cornmeal |
INSTRUCTIONS
Combine 1 1/3 c. flour, yeast, sugar, salt, and soda. Heat liquids until
very warm (120 deg.)--approx. 2 min. on High. Add to dry mixture; beat
well. Stir in enough more flour to make a stiff batter. Spread into Pyrex
loaf pan that has been greased and sprinkled with cornmeal. Sprinkle top
with cornmeal. Cover; let rise in warm place for 45 min. Microwave on High
for 7 min. turning 4 times. (I do this with the following time remaining:
5:30, 4:00, 2:30, 1:00.) Allow to rest 5 min. before removing from pan.
Slice and toast. (16 slices)
BTW, I use the Red Star yeast from Sam's, too. I roll down the top of the
sack, clip it shut, and seal it (press all the excess air out) in a
zip-lock freezer bag and refrigerate it. It lasts a long time. Since it's
instant active, I just add it with the flour, though, instead of proofing
it in water first.
Posted to EAT-L Digest 30 Aug 96
From: Julie Sterchi <sterchi@WABASH.NET>
Date: Sat, 31 Aug 1996 12:25:13 -0700
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”