MAKES 2 LOAVES
5 cups (27 1/2 ounces) bread flour
4 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon sugar
2 teaspoons salt (fine/table salt)
1 teaspoon baking soda
3 cups whole milk, heated to 120°F
Grease two 8½ by 4½-inch loaf pans and dust with the cornmeal. Combine the bread
flour, yeast, sugar, salt, and baking soda in large bowl. Stir in the hot milk until thoroughly combined. Cover dough with greased plastic wrap (so it doesn’t stick to top of dough) and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled in size.
Stir dough to deflate and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375°F. Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200°F, about 30 minutes, rotating and switching pans halfway through baking. Turn
bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve.
The recipe could not possibly be easier. Even if you have never opened a package
of yeast in your life you can make this bread. It keeps for 3-5 days on the counter, which means you can have breakfast all week. I’m obsessed.
***You can, of course, cut the recipe in half if you only want one loaf. It is worth stressing that this bread must be toasted. It is not worth eating if it is not toasted, much like an English muffin.