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GB101 13 years, 1 month ago.
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Makes 2 – 8×4 inch loaf pans
2 cups very warm milk (120F)
1/2 cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
1/4 teaspoon baking sodaLightly grease two 8×4 inch loaf pans; sprinkle the inside generously with cornmeal
In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Add the warm milk into the flour mixture; beating well.
Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed.
Spoon batter into prepared pans.
Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes.
Meanwhile, preheat oven to 400F- bake for 25 minutes or until golden brown.
Remove from pans immediately and cool.
Can’t wait to try this one! Can I use all purpose four?
Yes, The difference is, that the bread flour is more glutenous and has higher protein content. I keep a box of gluten in the fridge and add a bit to regular flour to make my own “Bread flour”. All purpose works just as well.
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