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I found this recipe online from a blogger of a blogger of a blogger. It is adapted from all of theirs.
1 pkg. yeast (Rapid Rise)
Using the quicker Rapid Rise yeast made this super easy the other morning.
Combine flours, yeast, sugar and salt in a bowl and stir.
Combine the hot water and cold milk to get, preferably, a lukewarm mixture that's about 105-115 degrees.
Add to dry mix and stir with a spoon until you achieve a gloopity-gloppity mess.
Flour your countertop and transfer sticky dough to it. Knead for 8 minutes adding flour as you need but cautious of not adding too much.
You will achieve a nice feeling, soft and pliable dough.
Set into a greased bowl and turn. Cover with wrap and a towel and set in a warm place to rise until double in bulk. (the Rapid Rise yeast does this in no time).
Dump dough out to the floured counter again and degas / deflate. Form / roll into a long log and slice into 9 pieces. (I may do 12 smaller ones next time.)
Roll each piece into a ball, toss in cornmeal and lay onto baking sheet. 8 fit on one sheet.
Cover the dough balls with another cookie sheet that serves as a weight so that they flatten out as they rise, for 20 minutes.
Preheat a cast-iron skillet or griddle to medium-low. Cook 4 at a time, about 10 minutes each side.
Cool, slice, toast, butter, eat, enjoy.