| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Breads | 24 | Servings |
INGREDIENTS
| 2 | Packages active dry yeast | |
| 6 | c | Unsifted flour |
| 1 | T | Sugar |
| 2 | t | Salt |
| 1/4 | t | Baking soda |
| 2 | c | Milk |
| 1/2 | c | Water |
INSTRUCTIONS
Cornmeal Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 degrees); add to dry mixture. Beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8-1/2x4-1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in a warm place for 45 minutes Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Walt MM Especially good toasted!! Variation: Onion-Herb Bread (good with soups & stews or for sandwiches): Soak 1 tablespoon dried onion and 1 tablespoon dried herbs (dill/parsley/oregano...) in the 1/2 cup hot water, for 5 minutes or so before adding with warm milk to the dry ingredients. Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray <waltgray@mnsinc.com>
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