The dough will look resemble a batter, almost pourable. Take care not to add too much flour. If using all-purpose flour, use a little less as it is heavier than bread flour. Great to eat hot from the oven with butter.
Ingredients
- warm water (110 degrees F/45 degrees C): 0.5 cup
- white sugar: 1 Tbsp
- ¼ teaspoons active dry yeast: 2 piece
- baking soda: 0.25 tsp
- ½ teaspoons warm water (110 degrees F/45 degrees C): 1 piece
- warm milk (110 degrees F/45 degrees C): 0.75 cup
- salt: 0.5 tsp
- ½ cups bread flour: 2 piece
- cornmeal: 2 Tbsp
Metric Conversion
Stages of cooking
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In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
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In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
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Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
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Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
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Allow to cool for an hour before slicing.
