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4 1/2 to 5 c. flour
2 pkg. dry yeast
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 c. milk
1/2 c. water

Combine 2 cups flour, yeast, sugar, salt and soda. Heat
liquids until very warm (120 degrees to 130 degrees). Add to dry mixture;
beat well. Stir in enough more flour to make stiff batter.
Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased
and sprinkled with cornmeal. Cover; let rise in warm place for
45 minutes. Makes 2 loaves.
Bake each loaf on High power 6 1/2 minutes (no longer).
Surface of loaf will be moist, flat and pale. Allow to rest 5
minutes before removing from pan. To serve, slice and toast.
Makes 16 slices per loaf.
Tip: Any yeast bread dough can be proofed in microwave,
if your oven has Low or 10% power level setting. Let rise 10
minutes and rest for 5 to 10 minutes. Again on Low or 10%.
Dough will be doubled in pan.

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