| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 1 | Servings | |
INGREDIENTS
| 5 | c | Flour, divided |
| 2 | Packages active dry yeast | |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 1/4 | ts | Baking soda |
| 2 | c | Warm 1% or 2% milk (120F) |
| 1/2 | c | Warm water (120F) |
| Yellow cornmeal |
INSTRUCTIONS
In a large mixing bowl, combine 2c 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. Stir in remaining flour (batter will be stiff). DO NOT KNEAD. Grease two 8.5inch X 4.5inch X 2.5inch 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. Bake at 375F for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. Eat. Posted By Marni Tuttle <tuttle@ug.cs.dal.ca> On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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