courtesy Beth Safnauer
Ingredients
2 tbsp yeast (2 pkgs)
6 cups bread flour
1 tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal (for pans)
Preheat oven to 400˚F.
Combine 3 cups flour and the rest of the dry ingredients in a mixing bowl. Heat liquids until warm and add to the dry ingredients. Beat well. Stir in the rest of the flour. Spoon into 2 loaf pans that have been greased and dusted with cornmeal. Cover and let rise for 45 minutes or until doubled in size. Bake for 25 minutes (gas may take a bit longer). Remove from pan immediately and cool on rack.
