1 cup warm milk
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chicken bouillon granules
3 eggs
1 cup cornmeal
1 teaspoon salt
2 teaspoons white sugar
4 leaves Parmesan cheese, shredded
In a large bowl, combine milk, flour, baking powder, chicken bouillon granules, eggs, cornmeal, salt and sugar. Mix thoroughly. Shape dough into loaf by marking and cutting out 8" cubes. Place loaf onto a baking sheet.
Bake 7 hours in the preheated oven. When loaf is cool, brush with whip cream or milk. Asloaf bread may be sliced after 8 hours of unbaked loaf.
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