Lightly grease an 8x4 inch loaf pan and sprinkle with cornmeal.
In a large bowl combine dry ingredients. Heat up milk to 120°F. With mixer on low, slowly pour in milk. Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl.
Lightly grease a rubber spatula, and your hands if necessary. Transfer dough to prepared loaf pan, spreading out into all corners. Lightly sprinkle with cornmeal and cover with plastic wrap. Allow to rise in a warm location for 90 minutes. Remove plastic prior to baking.
Preheat oven to 375°F. Bake for 30 minutes. Allow bread to cool in pan before turning into a wire rack or cutting board.
Toast slices and serve with butter or jam. Store remaining bread in an airtight container.
Notes
Recipe yields 1: 8-inch loaf, serves 6-8. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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