• Cooking Time: 30
  • Servings: two loaves
  • Preparation Time: 120 (including rising)


  • 1 1/2 cup white flour
  • 1 1/2 cup whole wheat flour
  • 2 pkg. yeast (5 tsp.)
  • 2 Tbs. sugar
  • 2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 cups milk
  • 1/2 cup water
  • 2 cups white flour


  • Heat milk and water - warm; almost hot but not too hot to touch
  • Mix first six (dry) ingredients in large bowl.
  • Add milk and water.
  • Stir and let rise 45 minutes uncovered
  • Add remaining 2 cups white flour.
  • Stir until smooth.
  • Spoon into 2 greased loaf pans, dusted with corn meal.
  • Let rise 45 min. uncovered. (the top of the fridge is a great place!).
  • Bake at 375 degrees for 30 min.
  • Remove from pan immediately.
  • Allow to cool before slicing.


Perfect for toast! And perfect for cooks who are afraid of working with yeast. Requires no kneading. I have no idea where it came from - and I have no idea where it goes but it disappears every time I make it! Easy to whip up in the afternoon and slice it up for toast the next morning.

Categories: Bread  High Fiber  Low Fat 

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