| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Breads |
2 |
Servings |
INGREDIENTS
|
|
RCXX09B G.Mulhorn |
| 2 |
c |
Milk |
| 1/2 |
c |
Water |
| 2 3/4 |
c |
Flour |
| 1/4 |
c |
Cornmeal |
| 1 |
T |
Sugar |
| 1 |
t |
Salt |
| 2 |
|
Active dry yeast |
| 1/4 |
t |
Baking soda |
INSTRUCTIONS
Heat until very warm (120-130F) the milk and water. Combine the other
ingredients in a large bowl. Add hot liquids to dry mix; beat well;
stir in 3 cups flour to make stiff batter. Spoon into 2 bread pans,
greased and sprinkled with cornmeal and sprinkle tops. Cover. Let rise
in a warm place 45 minutes. Bake 400F for 25 minutes. Remove from
pans immediately and cool. (I rub top crust with oleo.) Slice, toast
and enjoy. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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