6 cups unsifted flour
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Servings: 24
1. Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120º to 130ºF). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make a stiff batter. Spoon into two 8 1/2" × 4 1/2" × 2 1/2" loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
2. Cover; let rise in warm place, free from draft, for 45 minutes.
3. Bake at 400ºF for 25 minutes. Remove from pans and cool on wire rack. To serve, slice and toast.
Yield: 2 loaves
Baking Time: 25 minutes
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Servings: 24
1. Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120º to 130ºF). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make a stiff batter. Spoon into two 8 1/2" × 4 1/2" × 2 1/2" loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
2. Cover; let rise in warm place, free from draft, for 45 minutes.
3. Bake at 400ºF for 25 minutes. Remove from pans and cool on wire rack. To serve, slice and toast.
Yield: 2 loaves
Baking Time: 25 minutes
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