English Muffin Bread

Because there was interest in my other blog's comment forum for English Muffin Bread, I thought I'd share this recipe, another of Mom's favorites. She made this more than the muffins. It's ridiculously easy. One of those No-Fail recipes from a few generations past.

First, the photos so you can see what I'm talking about.



It makes two big loaves, taller if you use narrower pans than I did.



Beautiful texture.



It toasts up delightfully chewy with a crunchy crust.

Here's the recipe:

5-1/2 to 6 cups all-purpose flour
2 pkgs. active dry yeast
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt, and soda in mixing bowl. Heat liquids until very warm (120 - 130 degrees F. - I do this in the microwave). Add liquids to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal. Cover with cloth towel; let rise in warm place for 45 min. Bake at 400 degrees F. for 25 min. Remove from pans immediately and cool.

Enjoy!