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.
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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
- cornmeal
Directions:
- 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!
Happy Baking!
Stephanie
