1 T. sugar
1/2 cup warm water (110 degrees F)
2 envelopes Fast Rising Active Dry Yeast
2 cups milk
2 tsp. salt
6 cups all-purpose flour
1/4 tsp baking soda
1-1/2 cups grated Cheddar cheese (optional)
Cornmeal
Dissolve sugar in warm wtaer. Add yeast and let stand 10 minutes then stir well.
Combine milk and salt in saucepan. Heat over low heat until lukewarm only. Add milk mixture to dissolved yeast.
Add 3 cups flour combined with baking soda and grated cheese (if using). Mix until smooth. Stir in enough of the remaining 3 cups of flour to make a stiff batter. Divide batter in half and press into two 8-1/2 x 4-1/2 x 2-1/4 inch loaf pans, that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal and cover
Let rise in a warm place 45 minutes or until centre of loaf is about 1-1/2 inches above edge of pan.
Bake at 400 degrees F for 25 minutes.
Remove from pans and cool
To serve, slice and toast. Spread with butter, jelly or other preserves.
1/2 cup warm water (110 degrees F)
2 envelopes Fast Rising Active Dry Yeast
2 cups milk
2 tsp. salt
6 cups all-purpose flour
1/4 tsp baking soda
1-1/2 cups grated Cheddar cheese (optional)
Cornmeal
Dissolve sugar in warm wtaer. Add yeast and let stand 10 minutes then stir well.
Combine milk and salt in saucepan. Heat over low heat until lukewarm only. Add milk mixture to dissolved yeast.
Add 3 cups flour combined with baking soda and grated cheese (if using). Mix until smooth. Stir in enough of the remaining 3 cups of flour to make a stiff batter. Divide batter in half and press into two 8-1/2 x 4-1/2 x 2-1/4 inch loaf pans, that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal and cover
Let rise in a warm place 45 minutes or until centre of loaf is about 1-1/2 inches above edge of pan.
Bake at 400 degrees F for 25 minutes.
Remove from pans and cool
To serve, slice and toast. Spread with butter, jelly or other preserves.
