crewsk
Master Chef
I'm getting ready to make this in a little while. If it turns out good then I'll make more for TC's teacher tomorrow as an "end of the year" gift.
cornmeal
6C. all purpose flour
2pkgs. active dry yeast
1/4tsp. baking soda
2C. milk
1/2C. water
1Tbsp. sugar
1tsp. salt
Grease two 8x4x2 inch loaf pans & lightly sprinkle bottom & sides with cornmeal; set aside.
Combine 3C. flour, yeast, & baking soda in a large bowl; set aside. Heat & stir milk, water, sugar, & salt in a medium saucepan just until warm(120F-130F). Stir milk mixture into flour mixture with a wooden spoon. Stir in remaining flour.
Divide dough in half & place in prepared pans. Sprinkle tops with cornmeal. Cover & let rise in a warm place for about 45 minutes or until doubled in size.
Bake in 400F oven about 25 minutes or until golden brown. Immediately remove bread from pans & cool on wire racks.
Slice bread & toast, serve with butter &/or your favorite jam.
cornmeal
6C. all purpose flour
2pkgs. active dry yeast
1/4tsp. baking soda
2C. milk
1/2C. water
1Tbsp. sugar
1tsp. salt
Grease two 8x4x2 inch loaf pans & lightly sprinkle bottom & sides with cornmeal; set aside.
Combine 3C. flour, yeast, & baking soda in a large bowl; set aside. Heat & stir milk, water, sugar, & salt in a medium saucepan just until warm(120F-130F). Stir milk mixture into flour mixture with a wooden spoon. Stir in remaining flour.
Divide dough in half & place in prepared pans. Sprinkle tops with cornmeal. Cover & let rise in a warm place for about 45 minutes or until doubled in size.
Bake in 400F oven about 25 minutes or until golden brown. Immediately remove bread from pans & cool on wire racks.
Slice bread & toast, serve with butter &/or your favorite jam.