Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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6 cups all-purpose flour, divided

2 1/4 oz pkg active dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups warm skim milk (120* to 130*)

1/2 cup warm water (120* to 130*)

Cornmeal

Instructions: In a bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Stir in milk and water; mix well. Stir in remaining flour (batter will be soft). Do not knead. Spray three 13-oz. coffee cans or 8-1/2-in. x 4-in. x 2-in. loaf pans with nonstick cooking spray. Sprinkle with cornmeal. Spoon batter into pans; sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400* for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice equals 1 starch; also, 62 calories, 101 mg sodium, trace cholesterol, 13 gm carbohydrate, 2 gm protein, trace fat.

Serves: 1

Food Exchanges: