The dough will look resemble a batter, almost pourable. Take care not to add too much flour. If using all-purpose flour, use a little less as it is heavier than bread flour. Great to eat hot from the oven with butter.
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon white sugar
- 2 ¼ teaspoons active dry yeast
- ¼ teaspoon baking soda
- 1 ½ teaspoons warm water (110 degrees F/45 degrees C)
- ¾ cup warm milk (110 degrees F/45 degrees C)
- ½ teaspoon salt
- 2 ½ cups bread flour
- 2 tablespoons cornmeal
In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
Allow to cool for an hour before slicing.
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Servings: 12 – Yield: 2 medium loaves