| 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
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