- Cornmeal for flouring bread pans
- 5 cups Powder Mill's whole grain bread flour
- 4 1/2 tsp instant or rapid-rise yeast
- 1 tablespoon honey or sugar
- 1 1/2 tsp salt
- 1 tsp baking soda
- 3 cups 2% or whole milk heated to 120 degrees
- Prepare: Grease two 8½ by 4½-inch loaf pans and dust with cornmeal.
- 1) Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in warmed milk until combined, about 1 minute. Cover dough with plastic wrap (greased) or kitchen towel (I call it a dough rising towel) and let it rise in warm place for approximately 30 minutes, or until dough has doubled.
- Next, stir dough (few strokes 4-6) and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) When dividing the dough and pushing it into corners, you will notice it is still somewhat inflated and giggly.
- Cover pans again with towel or plastic (greased) and let dough rise in warm place until it reaches edge of pans, about 30 minutes. At this time, pre-heat oven to 375 degrees and be sure your oven wrack in toward middle of oven.
- Uncover loaves and transfer pans to oven. Bake until bread is well browned and registers 200 degrees when thermometer is inserted in the middle (like testing a cake for doneness), approximately 25-30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour.