• 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

1. Heat milk and water - warm; almost hot but not too hot to touch
2. Mix first six (dry) ingredients in large bowl.
3. Add milk and water.
4. Stir and let rise 45 minutes uncovered
5. Add remaining 2 cups white flour.
6. Stir until smooth.
7. Spoon into 2 greased loaf pans, dusted with corn meal.
8. Let rise 45 min. uncovered. (the top of the fridge is a great place!).
9. Bake at 375 degrees for 30 min.
10. Remove from pan immediately.
11. 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.