Sharing another family favorite today. I’ve had this recipe ever since I was first married, long before I ever made my first loaf of “real” bread. It is perfect toasted for breakfast especially smothered with some of my own jam.

English Muffin Bread

5 cups flour
5 tsp yeast (2 packages)
1 Tbsp sugar
2 tsp salt
¼ baking soda
2 cups of warm milk (120-130 degrees)
½ cup warm water (120 to 130 degrees)

In a large bowl, combine 2 cups of flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping the bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour, the batter will be stiff. Do not knead. Grease two 8 x 4 inch loaf pans. Sprinkle pans with cornmeal.

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Sprinkle pans with cornmeal.

Spoon the batter into the pans and sprinkle with a dusting of cornmeal on the top.

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Sprinkle cornmeal on top.

Cover and let rise in a warm place until doubled, about an hour.

Bake at 375 for 35 minutes or until golden brown. Removed from the pans immediately and cool on a wire rack. This bread freezes well.

Makes 2 loaves.

Linked to: FoodieFriendsFriday, RattlebridgeFarm, SimplySweetHome, 21stCenturyHousewife, PreMeditatedLeftovers, AnnKroeker, JustWingingIt, WalkingOnSunshine, SpatulasOnParade, LoveAndLaundry, TheThriftinessMiss, HomeMaidSimple, SimpleLiving, MeetPenny, TheCountryCook, EverydayMomsMeals, DelightfullyDowlingMakeAheadMealsForBusyMoms, MrsHappyHomemaker, SweetSav, BlessedWithGrace, RealFoodForager, MindBodyAndSole


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