Instructions
- Whisk together the flour, sugar, salt, sodium bicarbonate, and instant yeast inside a large mixing bowl.
- Combine the milk, water, and oil inside a separate, microwave-safe bowl, as well as heat to between 120°F and 130°F. Make sure to stir the liquid prior to calculating its temperature you would like a precise studying. Without having a thermometer, the liquid will feel quite hot (hotter than lukewarm), although not so hot that it might be uncomfortable as bath water.
- Pour the new liquid within the dry ingredients within the mixing bowl.
- Beat at high-speed for one minute. The dough can be really soft.
- Gently grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the underside and sides with cornmeal.
- Scoop the soft dough in to the pan, leveling it within the pan whenever possible.
- Cover the pan, and allow the dough rise till it is simply barely topped within the rim from the pan. Whenever you consider the rim from the pan from eye level, you need to begin to see the dough, however it should not become more than, say, 1/4" within the rim. This can take about forty-five minutes to at least one hour, should you heated the liquid towards the correct temperature as well as your kitchen is not cold. As the dough is booming, preheat the oven to 400°F.
- Take away the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and it is interior temperatures are 190°F.
- Take away the bread in the oven, after a few minutes transform it from the pan onto a rack to awesome. Allow the bread awesome completely before slicing.
- Yield: 1 loaf.
Diet Information
- Meal 1 slice, 44g
- Servings Per Batch 16
Amount Per Serving:
- Calories 109
- Energy 18
- Total Fat 2g
- Saturated Fats 0g
- Trans Fat 0g
- Cholesterol 1mg
- Sodium 245 mg
- Total Carb 19g
- Soluble Fiber 1g
- Sugars 2g
- Protein 4g
* The diet information deliver to this recipe is dependent upon the ESHA Genesis RD computer software. Substituting any ingredients may alter the published diet information.
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