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