This is one of the best breads for toasting. It is a batter bread and fairly easy to put together. With no need to knead or form the dough it is a perfect yeast bread recipe for beginning bakers. The loaves freeze well. I found the recipe sometime in the 1970s in an Arm & Hammer baking soda leaflet.
Serve sliced and toasted with butter, jams and jellies.
- 6 cups of unsifted all purpose flour
- 2 pkgs. Yeast (2 ¼ teaspoons equal 1 package)
- 1 tablespoon of sugar
- 2 teaspoons of salt
- ¼ teaspoon of baking soda
- 2 cups of milk
- ½ cup of water
Heat the oven to 400 degrees F. Grease two 8 ½ x 4 ½ inch loaf pans. Sprinkle cornmeal in the pans.
Combine 3 cups of flour, yeast, sugar, salt and baking soda in a large bowl. Heat the liquids until very warm (120-130 degrees F.) Add to the dry mixture; beat well. Stir in enough additional flour to make a stiff batter. Spoon the batter into the prepared loaf pans. Cover and let rise in a warm place free from drafts for 45 minutes.
Set the loaf pans in the hot oven an inch or two apart. Bake for 25 minutes. Remove from pan immediately and cool on a rack. Do not slice until completely cool.
The recipe makes 2 loaves with about 16 slices of bread per loaf.
Half recipe: 3 cups flour, 1 package yeast, 1 1/2 teaspoons sugar, 1 teaspoon salt, 1/8 teaspoon baking soda, 1 cup of milk, and ¼ cup of water.
Raisins can be added to the batter, about a cup for the full recipe or ½ cup to the reduced recipe. Plump the raisins by putting in a small microwave safe bowl and covering with water. Heat the raisins on high for 1 minute. Cool and drain the raisins before stirring into the bread batter.