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

1. 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.

2. Cover loosely and let rest in a warm, draft-free place for 8 to12 hours. (The mixture should become very bubbly.)

3. 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.

4. 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.

5. 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.

6. 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.

7. Once the dough has finished rising, spray the top of the bread with non-stick cooking spray lightly again.

8. Bake in a preheated 375° F for 20 minutes. Once the top is lightly golden and a toothpick comes out clean, you are done.

9. Place the finished loaves out on a cooling rack, and cool for an hour before slicing.

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