I have many family recipes that I love to make. Many have been passed down from generations back, and some have only been passed from a generation ago. This is one of the recipes from my ex-MIL that I love to make and cherish having in our home. I know, I know, a recipe from an EX-mil? Yes, family is family. That never changes for me.
This is a great recipe. It is simple to make, and tastes divine! It’s great either toasted or not! Sturdy enough to top off with some eggs, bacon, veggies, or simply some butter.
Give it a try and tell me what you think!
Ingredients: Preheat Oven to 400° F
- 5-1/2 – 6 cups flour (Measure flour by spooning flour lightly into cup.
- 2pkgs. active dry yeast
- 1 Tbsp. sugar
- 2 tsps. salt
- 1/4tsp. baking soda
- 2 cups milk
- 1/2c. water
- Combine 3 cups of flour, yeast, sugar, salt, and baking soda in a large mixing bowl.
- Heat liquids until very warm (120° – 130° F) Add to dry mixture.
- Stir in enough additional flour to make a stiff batter.
- Spoon into two 8-1/2″ x 4-1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
- Cover and let rise in a warm place for 45 minutes.
- Bake for 25 minutes.
- Remove from pans immediately and cool.
Check out my YouTube video where I made this recipe!