2 pkg. active dry yeast
6 c. unsifted flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130 degrees). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

Microwave Variation: Reduce flour to 3 cups in first step and 2 cups in second. Mix and let rise as directed above. Microwave each loaf on high for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest 5 minutes before removing from pans. (Be sure to use microwave safe pans.) Slice and toast. (Makes 2 loaves, 16 slices per loaf.)