English Muffin Bread

(14 servings)

  • 5 and 1/2 cup flour (divided into one 3 cup portion and one 2 and 1/2 cup portion)
  • 2 cups milk
  • 1/2 cup water
  • 1/4 cup cornmeal
  • 2 packages dry yeast
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
This recipe makes 2 loaves.

Prepare two 8x4-ish loaf pans with a generous coating of cooking spray. Sprinkle cornmeal on the bottom and sides of both pans. Save 1/3 of the cornmeal to sprinkle on top of loaves.

In a large bowl, sift 3 cups of flour with dry yeast, salt and baking powder.

In a medium sauce pan over medium heat, heat milk and water until very warm - stirring a couple times.

Add milk/water to dry ingredients in mixing bowl and beat well.

Add additional flour until batter is quite stiff (you probably won't use all of the remaining 2 and 1/2 cups flour).

Spoon batter into prepared pans and sprinkle tops with remaining cornmeal.

Cover pans with two damp dish cloths and let rise in a warm place for 45 minutes.

Bake at 400 degrees for 25 minutes.

Remove loaves from pans immediately and cool on a wire rack.

This is great bread when toasted and served with butter and jam.

Mr Breakfast would like to thank newjerseygal for this recipe.

Recipe number 1648. Submitted 2/10/2006.