I’ve made this bread several times and it is great. I recently made it for a friend whose son’s appendix burst. She’s been slathering it with lots of butter and honey for him. and he’s taken to calling it ‘crusty bread’. so that’s what we’ll call it from now on! ENJOY
1 package active, dry yeast (or 2 ½ tsp of yeast)
1 tbsp sugar
2 1/2 cups unbleached all-purpose flour
2 tsp salt
1/2 cup warm water, 90 to 100F
7/8 cup warm milk, 90 to 100F
1/4 tsp baking soda dissolved in 1 tbsp warm water
Combine dry ingredients in a large bowl, add water and milk and stir until relatively smooth. You’ll see some strands of gluten developing as you stir. This is good, and should take about 1 minute.
Cover with saran wrap and put in a warm, draft free place for 1-1 ½ hours
Liberally grease loaf pan
Remove dough from oven and stir in baking soda and water, stir until smooth. You’ll see even more strands of gluten when you’re stirring.
Put dough into loaf pan
Cover with saran wrap. You may want to spray the saran with oil—I haven’t tried it yet, but I think I should (the dough sticks to the saran)
Let rise for 1 hour. Cook in a 375 degree oven for 25 minutes. Bread will pull in from the sides of the pan and be nicely brown.
Turn out onto a cooling rack and let cool all the way before slicing.