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 4 cups flour, sugar, salt, baking soda and yeast. Heat liquids to very warm (125 to 130 degrees), about 3 1/2 minutes on high in microwave. Add to dry mix and beat well. Stir in reserved flour to make stiff batter. Spoon into 2 (8 1/2 x 4 1/2 inch or 9 x 5 inch) glass loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover with waxed paper, microwave on medium (50%) power for 1 minute. Let rise 10 minutes.

Repeat cooking and resting, allowing dough to double in size. To bake, microcook each loaf separately on high power (100%) for 6 1/2 minutes. Surface of loaf will be flat and pale in color. Allow to rest in pan 5 minutes. Remove, cool and then toast!