Full time 2 hours (includes cooling time)
Makes 1 loaf
3 cups all purpose flour*
1 cup milk
1/4 cup water
1 tbsp corn meal
2 1/4 tsp active dry yeast (or one package)
1/2 tbsp sugar
3 tsp vital wheat gluten*
1 tsp salt
1/4 tsp baking soda
*if you do not have vital wheat gluten or wish not to use it, you can use bread flour for this recipe, although it will slightly change the texture of the bread
In a small sauce pot warm milk and water over low heat until it reaches 110', stirring to prevent scorching.
Pour into a large mixing bowl and sprinkle yeast across the surface.
Allow yeast to foam and rest for 5-8 minutes.
While the yeast rests, lightly grease a 8" loaf pan with shortening.
Add corn meal to pan and rotate pan to evenly cover the shortening with the corn meal.
Once yeast has become active add in the sugar, salt, and baking soda.
Place the vital wheat gluten in a measuring cup and fill to one cup with flour.
Add into mixing bowl and stir gently, just to incorporate.
Let mixture rest for 5 minutes.
Add in one cup flour, stirring just to incorporate.
Add in remaining flour and stir to create a sticky dough.
Carefully pour dough into pan, spreading out evenly and trying not to disturb cornmeal coating on pan.
Cover with a clean tea-towel and allow to rest in a warm location for 45 minutes.
Once resting period is over the dough should have doubled in size, get your oven preheating to 400' and allow dough to rest uncovered during this time.
Bake in preheated oven for 20-25 minutes until bread is evenly golden in color.
Remove from oven and let rest in pan 5 minutes.
Remove from pan and let cool on wire rack 30 minutes before slicing.