English Muffin Bread

Does the thought of baking bread from scratch scare you? All that rising, kneading – yeasting? Then this is the perfect recipe to start with. You will get two yummy loaves (one for now, one to give or freeze for later) that will turn any morning into a little slice of heaven. No kneading required.

Makes 2 loaves

16 slices per loaf

Ingredients

2 packages of active dry yeast

5-6 cups of flour

1 TBSP sugar

2 tsp salt

¼ tsp baking soda

2 cups milk

½ cup water

Cornmeal

Directions

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very war (120-130 degrees F). (I don’t check the temperature; I just heat until it is very warm). Add to dry mixture; beat well. Stir in rest of flour (2-3 cups) to make a stiff batter. Batter should be really stiff, but not dry. Spoon into two 8 ½ x4 ½ inch pans that been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. (I put my pans inside a large plastic bag, like a grocery store bag). Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Slice and toast.

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