Notes: Method: Straight dough
Fermentation: 30 minutes to an hour
1/2 ounce Active dry yeast
1 tablespoon Granulated sugar
1/4 teaspoon Baking soda
2 teaspoons Salt
1 1/2 pounds All-purpose flour
1 pint Milk
4 fluid ounces Water
Cornmeal, as needed
Yield: 2 Loaves
1. Stir together the yeast, sugar, baking soda, salt and 12 ounces (360 grams) of the flour.
2. Combine the milk and water and heat to 120°F (49°C).
3. Stir the warm liquids into the dry ingredients, beating well. Add enough of the remaining flour to make a stiff batter.
4. Spoon the batter into loaf pans that have been greased and dusted with cornmeal. Proof until doubled.
5. Bake at 400°F (200°C) until golden brown and done, approximately 25 minutes.
6. Yield: 2 Large Loaves
Yield: 2 Loaves
Fermentation: 30 minutes to an hour
1/2 ounce Active dry yeast
1 tablespoon Granulated sugar
1/4 teaspoon Baking soda
2 teaspoons Salt
1 1/2 pounds All-purpose flour
1 pint Milk
4 fluid ounces Water
Cornmeal, as needed
Yield: 2 Loaves
1. Stir together the yeast, sugar, baking soda, salt and 12 ounces (360 grams) of the flour.
2. Combine the milk and water and heat to 120°F (49°C).
3. Stir the warm liquids into the dry ingredients, beating well. Add enough of the remaining flour to make a stiff batter.
4. Spoon the batter into loaf pans that have been greased and dusted with cornmeal. Proof until doubled.
5. Bake at 400°F (200°C) until golden brown and done, approximately 25 minutes.
6. Yield: 2 Large Loaves
Yield: 2 Loaves
Last edited by a moderator:
