5 c. all-purpose flour
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 pkg. rapid rise yeast
2 c. milk
1/2 c. water
Cornmeal

Set aside 1 cup flour. In large bowl combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125-130 degrees). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter.

Spoon into two 8 1/2 x 4 1/2 x 9 x 5 inch loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal, cover; microwave on medium (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size.

To bake, microwave each loaf separately on high power for 6 minutes, 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest in dishes 5 minutes; remove and cool. To serve: Slice and toast. Makes 2 loaves.