Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast |
| 6 cups | Flour; unsifted |
| 1 tablespoon | Sugar |
| 2 teaspoons | Salt |
| 2 cups | Milk |
| ¼ teaspoon | Baking soda |
| ½ cup | Water |
| Corn meal |
NANCY HAGFORS GXDB48A
* makes 2 loaves
Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids until very warm. Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8-½ x 4-½ inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes.
Bake at 400-degrees for 25 minutes. Remove from pans immediately and let cool.