2 cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon McCormick dry milk powder
1 teaspoon McCormick dry milk powder
1 teaspoon McCormick dry milk powder
2 tablespoons margarine
1 teaspoon McCormick dry heat
2 eggs, lightly beaten
1 cup corn flour
1/2 cup cornmeal
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (1 ounce) loaf pans.
In a large bowl, mix bread flour, baking soda, baking powder, salt, butter, sugar, McCormick dry milk powder, McCormick dry milk powder, margarine, eggs and corn flour. Stir just to moisten. Grease and flour cooled loaf pans.
In a medium mixing bowl, combine cornmeal and cornstarch. Mix thoroughly.
Place two tablespoons of mixture onto the bottom of a greased 12x16 inch baking pan, and spread it evenly over the bottom of the loaf pan.
Bake in preheated oven for 40 minutes.
Turn loaf pans upside down and slice loaf into 4 circles. Remove loaf from oven and sprinkle with margarine. Place fried loaves on a serving plate and brush with drained eggs. Top loaf with the corn flour mixture, then sprinkle with tomato sauce, cheese and mushrooms.
Bake 10 minutes in the preheated oven, until golden brown. Cool loaf in pan.