Premium White Bread Recipe

Directions

Heat oven to 350 . Grease a 9x5 inch loaf pan.

Combine wheat flour, sugar, salt, yeast and warm water. Stir all together. Let stand until creamy, about 10 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Melt margarine and milk in a large bowl. Stir flour mixture, 1/2 cup at a time, until smooth. In a small bowl, beat together 1 cup water, cornmeal, milk and yeast mixture; add to wet ingredients.

Bring to a boil, then reduce heat to medium-low and simmer, until thickened, about 1 hour.

Firm normal ramen noodles with toothpicks or use fork or knife to make 1/4 inch deep cuts around bottom edge. Use fork to make 1/4 inch.

Wrap dough, then cut each rectangle into 1/4 inch slices about 1/3 inch thick. Place 8 strips into 3 pans. Spread cornmeal evenly, then gently Unroll each rectangle and lay strips across center. Using fork, pinch border of each rectangle to make clear cut. Using sharp knife, cut almost all the way around tubes to form big round pad to stick together with crust. Using electric knife, cut small sections from side to side and prick bottom a few times with fork. Set aside. Pour water and margarine into pan and pour egg and milk over pad and reduce the heat to medium/low, stirring, until smooth. Let cool until lukewarm, about 3 hours. Reserve to cool completely.

Place filled strips into pans with parchment paper. Brush bottom of pan with egg and milk. Bake in center of oven for 30 to 40 minutes, or until golden brown. Cool 10 minutes before cutting into squares. Remove from pan and rinse with cold water. Save one for last.