So, my aunt just made us this delicious bread and I’m completely obsessed. When I say that one loaf is not enough, I’m not exaggerating. It’s exactly like the muffin everyone loves but BETTER. You toast it to your heart’s content and, if you’re like me, slather it with butter, maybe layer it with some jam and you’ve got yourself the BEST breakfast ever! You’ll probably make at least three slices A DAY because it’s that addictive. If you don’t, please send me instructions on how you limit yourself because I still haven’t figured out how to stop.
INGREDIENTS
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm whole milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal
INSTRUCTIONS
1. 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.
2. 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.
3. Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.
If Cooking for Two: Freeze one loaf to enjoy weeks later.
Click here for the original recipe!
Comments