This breakfast loaf recipe is certain to cause a stir among the first-time bread bakers in your family.  Even with no kneading involved, it's virtually fail-proof.  

4½ cups flour
2 packages dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

Grease bottom and sides or two 4 x 9-inch loaf pans. Sprinkled with cornmeal, covering bottom and sides evenly. Lock out remaining meal..

In a bowl, combine 3 cups of the flour, the yeast, sugar, salt, and baking soda.  In a saucepan, heat the milk and water until hot (about 140ºF), then pour them into the flour mixture.  Beat with a wooden spoon until well combined on in electric mixer at medium speed for 1 minute. Stir in remaining flour 1/4 cup at a time to make a stiff batter.

Divide the batter between the tow loaf pans.   Let rise, uncovered in a warm place for 45 minutes.  Bake for 25 minutes (or until done) in an oven preheated to 400ºF.  Remove from pans immediately.  Serve toasted.