3 (1 lb.) coffee cans
2 pkg. active dry yeast
2 tbsp. sugar
1 c. warm water (about 110 degrees)
1 tsp. salt
About 5 c. flour
1 1/2 c. warm milk (about 110 degrees)
1/2 tsp. baking soda dissolved in 1 tbsp. water

In a large bowl, combine yeast and sugar in the water. Let stand 15 minutes or until puffy.

Meanwhile, generously grease inside of the 3 (1 pound) coffee cans and underside of their plastic lids. Sprinkle cans and lids with cornmeal, shaking off excess. Set aside.

With an electric mixer, gradually beat salt, 3 cups flour and 1 cup milk into yeast mixture, adding alternately and beating well. Then add soda-water mixture, beat well. Mix in remaining 1/2 cup milk and enough flour (1 1/2 to 2 cups) to make sticky, stiff dough.

Too sticky to knead. Spoon dough in 3 cans. Let rise in warm place with lids on, until they pop (about 45 to 60 minutes). Place cans upright on rack 375 degree oven and bake 25 to 30 minutes or until tops are browned.

Slide loaves on wire racks. Store airtight and keep at room temperature or in refrigerator up to 4 days. Slice in rounds and toast to serve.