What an amazing bread! It really did exactly what bread is supposed to do.
I love that I got to start the bread in the mixer. It is sometimes nice using the mixture to cut down on the kneading time. I used my kitchen aide with the dough hook.
I only had to knead the bread about 5 minutes to get it smooth and elastic. So that was nice.
The bread rose beautifully! I think it more than doubled in the first rising time.
It rose just as nicely during the second rise.
I was also very pleased that there weren’t any big holes inside the loaf. Sometimes when I have made dough that is rolled, there are big pockets or voids.
I gifted one of the loaves to a dear friend. The other loaf I sliced thin for sandwiches.
It was hearty enough to be used as sandwich bread for sure.
My friend told me that she sliced her loaf and made French Toast for her family. I was inspired and used the remaining bread to do the same.
It was fabulous on its own with some butter. It was fabulous as a sandwich bread. And it was absolutely fabulous as French toast!
SOUTHERN WHITE BREAD
5 1/2 to 6 Cups Flour
1 Cup Yellow Cornmeal
1/3 Cup Sugar
1 Tablespoon Salt
2 Packages Active Dry Yeast
1 1/2 Cups Milk
1 Cup Water
3 Tablespoons Butter
In a large mixer bowl combine 2 cups flour, cornmeal, sugar, salt and yeast. In a saucepan, heat milk, water and butter over low heat until lukewarm. Gradually add to dry ingredients and beat at low speed until moistened. Increase speed to medium and beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed. Place dough into a greased bowl, turning to coat. Cover with a clean towel and let rise for 1 1/4 hours. Grease two loaf pans and set aside. Punch dough down and turn out onto a lightly floured surface. Divide into two equal sections. With a rolling pin, roll each piece into a 12 x 9 inch rectangle. Roll up from 9 inch side, pinching seams to seal. Place seam side down in prepared pans. Cover and let rise 30 to 40 minutes. Bake in a 350 degree oven for 40 to 45 minutes. Cool on wire racks.
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