Ingredients

The following ingredients have 20 Servings
  • 2 c. milk
  • 1/2 c. water
  • 4 1/2 tsp Rapid Rise Yeast
  • 5-6 c. all-purpose flour
  • 1 Tbsp sugar
  • 2 tsp salt
  • 1/4 tsp baking soda
  • 2 Tbsp corn meal

Instruction

  • Warm the milk and water over low heat until warm, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
  • In the bowl of a stand mixer add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda. Test dough and add more flour if it's too sticky too handle. I ended up using almost the entire 6 cups of flour before mine came together. It should be slightly sticky, but workable.
  • Knead on medium speed for 7 minutes with dough hook.
  • Spray two 8x4 inch loaf pans with nonstick cooking spray. Then sprinkle them with corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
  • Place the dough in the pan and let rise until doubled, about 45 minutes.
  • Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.