Instructions: Set aside 1 cup flour. In a large bowl, combine remaining flour, sugar, salt, soda, and yeast. Heat liquids until very warm, 125 to 130 degrees.

Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into two 8 1/2x4 1/2 or 9x5-inch loaf pans that have been greased and sprinkled with corn meal. Sprinkle tops with cornmeal and cover.

Microwave directions:
Microwave on medium power (50%) for one minute. Let rest 10 minutes.

Repeat cooking and resting, allowing dough to double in size.

To bake:
Microwave each loaf separately on high for 6 minutes 30 seconds. Allow to rest in dishes 5 minutes. Remove and cool.

Regular oven directions:
Prepare dough as above using up to 1 cup extra flour to make a very stiff batter. Spoon into loaf pans; cover. Let rise in warm place for 30 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast.

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