Categories: bread
Ingredients
- 1 cup warm water (110° F)
- 1/2 tablespoons active dry yeast (check the date, make sure it's fresh)
- 1 cup all-purpose flour
- 2 1/2 teaspoons sugar
- 1/4 teaspoon baking soda
- 3/4 cup lukewarm milk (110° F)
- 1/2 teaspoon salt
- 2 cups bread flour
- 2 tablespoons corn meal
Directions
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In a large bowl, combine the water, yeast, and ½ teaspoon of sugar. Let sit until the yeast becomes foamy, about 5 minutes. Add the all-purpose flour and stir briskly to work in.
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Cover loosely and let rest in a warm, draft-free place for 8 to12 hours. (The mixture should become very bubbly.)
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In a large bowl, stir together the warm milk, 2 teaspoons of sugar and baking soda. Stir to dissolve, then add in the yeast mixture and whisk together.
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Beat the bread flour into the liquid mixture one half cup at a time until smooth, then move on to the next half-cup. When you are finished, the batter should be thick, very sticky and smooth.
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Prepare 2 (8 in.) or 3 (6 in.) pie or cake pans with non-stick spray, and then scatter the bottom of the pans with the corn meal.
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Divide the dough evenly between the prepared pans (the batter will spread as the dough rises). Spray the top of each bun with non-stick cooking spray, and then cover and let rise in a warm draft-free spot for one hour. It should be just barely warm.
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Once the dough has finished rising, spray the top of the bread with non-stick cooking spray lightly again.
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Bake in a preheated 375° F for 20 minutes. Once the top is lightly golden and a toothpick comes out clean, you are done.
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Place the finished loaves out on a cooling rack, and cool for an hour before slicing.