English Muffin Bread Recipe
Ingredients
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal
Directions
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff) Do not knead.
Grease two 8-1/2-in.x 4-1 /2-in.x 2-1/2-in loaf pans.
Sprinkle pans with cornmeal.
Spoon batter into the pans and sprinkle cornmeal on top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown.
Remove from pans immediately to cool on wire racks.
Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff) Do not knead.
Grease two 8-1/2-in.x 4-1 /2-in.x 2-1/2-in loaf pans.
Sprinkle pans with cornmeal.
Spoon batter into the pans and sprinkle cornmeal on top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown.
Remove from pans immediately to cool on wire racks.
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