Ingredients
5 cups all-purpose flour, divided2 packages (1/4 ounce each) active dry yeast1 tablespoon sugar2 teaspoons salt1/4 teaspoon baking soda2 cups warm whole milk (120° to 130°)1/2 cup warm water (120° to 130°)Cornmeal
Preparation
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.
