5 c. all-purpose flour
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 pkgs. Fleischmann's 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 to 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 or 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 (100%) 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.

REGULAR OVEN DIRECTIONS: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into loaf pans or dishes. Cover; let rise in warm place 30 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

TO USE FLEISCHMANN'S REGULAR ACTIVE DRY YEAST: Prepare dough as above, using 3 cups flour in first mixing step. Stir in remaining flour to make desired batter. For microwave rising, repeat cooking and resting 3 times; for regular oven, let rise 45 minutes. Bake as directed above.

TO SERVE: Slice and toast. Makes 2 loaves.