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DIRECTIONS:
In a
large bowl, combine 1-1/3 cp s flour, undissolved yeast, sugar,
salt, and baking soda.
Heat
milk and water until very warm (120° to 130°F).
Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally.
Stir
in remaining flour to make a stiff batter.
Spoon
batter into 2 (8-1/2 x 4-1/2-inch) loaf pans that have been
greased and sprinkled with cornmeal.
Cover;
let rise in warm, draft- free place until doubled in size, about
30 minutes.
Bake at 400°F for 25 minutes or until done.
Remove
from pans; cool on wire rack. Slice; toast to serve.
Yield:
2 Loaves 18 servings.
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