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Ingredients
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt (fine/table salt)
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120°F
Details
Servings 2
Adapted from lottieanddoof.com
Preparation
Step 1
Grease two 8½ by 4½-inch loaf pans and dust with the cornmeal. Combine the bread flour, yeast, sugar, salt, and baking soda in large bowl. Stir in the hot milk until thoroughly combined. Cover dough with greased plastic wrap (so it doesn’t stick to top of dough) and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled in size.
Stir dough to deflate and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375°F.
Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees F, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast and serve.
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