5 ½ cups all-purpose flour
2 T. dry yeast
2 Tablespoons sugar
1/4 cup warm water
2 teaspoons salt
¼ teaspoon baking powder
2 1/4 cups warm milk
Cornmeal for dusting
Grease two glass loaf pans and line bottoms with parchment paper. Preheat oven to 425 degrees F.
Mix together the yeast, sugar and warm water in a large mixing bowl
In another bowl, sift together 5 cups of the flour with the salt and baking powder, reserving ½ cup flour (you may or may not need it later).
Mix 1 cup of the flour mixture into the yeast mixture in the large bowl and stir. Finish by adding the rest of the flour mixture and stir well with large spoon. This should be a wet, sticky dough. If it is too wet, add the reserved flour. Your dough will be thick, wet, and too soft to knead. It’s nothing like regular bread dough.
Spoon dough mixture into the prepared loaf pans and sprinkle the tops with cornmeal. Let rise in a warm place until double, or at or a little above the loaf pan top (30-40 minutes).
Bake for about 20-25 minutes until the tops are golden brown and the loaves sound hollow when thumped.
When done, remove from oven and cool in the pans on racks before removing. Slice and toast to serve.