Ingredients
1
to 2 teaspoons yellow cornmeal
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup Gold Medal™ whole wheat flour
1
teaspoon packed brown sugar
1/2
teaspoon salt
1/8
teaspoon baking soda
1
package regular or quick-acting active dry yeast
2/3
cup water
1/2
cup fat-free buttermilk*
Preparation
Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Sprinkle cornmeal evenly in pan. Mix flours, brown sugar, salt, baking soda and yeast in medium bowl until blended. Combine water and buttermilk in 1 quart sauce pan. Heat to 120°-130°; add to flour mixture. Beat on medium speed 1 minute, scraping sides of bowl frequently, until blended. (Batter will be sticky.) Spread batter evenly in pan. Cover and let rise in warm place about 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 400°. Bake 25 to 30 minutes or until light brown; remove from pan. Cool on wire rack, slice. Wrap and freeze any unused slices. Can be toasted from frozen.
