Servings: 2 8-in. round loaves

1 c. milk (lukewarm) 1 c. milk (lukewarm)
1 c. water (lukewarm) 1 c. water (lukewarm)
1 package yeast 1 package yeast
2 tsp. salt 2 tsp. salt
2 c. barley flour 2 c. barley flour
2½ c. flour 2½ c. flour

Stir milk & water together; then mix in yeast & salt till yeast is dissolved.
Mix well with barley flour.
Cover bowl with towel & let rise in warn, draft-free spot till doubled in bulk (about 1-hr.).
Mix flour into dough till smooth.
Recover & let rise in warm, draft-free spot for 30-mins.
Knead dough on pastry board till smooth.
Divide in half & form each half into 8-in. round loaf.
Place loaves on baking sheet & let rise in warm, draft-free place till doubled in builk (about 1-hr.)
Preheat oven to 400° F.
Prick top of each loaf multiple times with fork & bake 15 to 20 mins.
Cool on wire racks.

SOURCE: "The Breads Cookbook" (1972 ed.; part of the Southern Living Cookbook Library)  SOURCE: "The Breads Cookbook" (1972 ed.; part of the Southern Living Cookbook Library)