Saturday, May 2, 2009

English Muffin Bread

6 c AP flour
2 (.25 oz each) pkg active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 TBS sugar
1 tsp salt

Grease two 8 x 4 x 2 inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside. In a large mixing bowl, combine 3 cups of the flour, yeast and baking soda; set aside. In a medium saucepan heat and stir milk, water and sugar and salt just until warm (120°-130°F). Using a wooden spoon, stir milk mixture into floured mixture. Stir in remaining flour. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Preheat oven to 400°F. Bake for 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

Yield 2 loaves

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