Nothing Better

Nothing’s better than homemade bread and honey butter on a cold wet night.

Try this recipe, you don’t have to knead it because it’s batter bread.

4 1/2	to 4 3/4 cups Gold Medal® all-purpose flour
2	tablespoons sugar
1	teaspoon salt
1/4	teaspoon baking soda
2	packages regular active or fast-acting dry yeast
2	cups very warm milk (120°F to 130°F)
1/2	cup very warm water (120°F to 130°F)
1/2	cup Gold Medal® whole wheat flour
1/2	cup wheat germ
1/2	cup quick-cooking oats
	Cornmeal

P.S. You can substitute an extra two cups of all-purpose flour for the wheat flour, wheat germ, and quick cooking oats.

In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
Grease 2 (8×4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans. (Brush loaves with a little milk for a soft crust.)
Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.

Honey Butter
1/2 cup of butter
1/2 cup honey
1 tsp vanilla
Mix the butter until it is soft and whipped. Add remaining ingredients.