English Muffin Bread
|All purpose flour||5 Cup (80 tbs) (Divided)|
|Active dry yeast||1 Ounce (2 Packages)|
|Baking soda||1⁄4 Teaspoon|
|Warm milk||2 Cup (32 tbs) (120Â° To 130)|
|Warm water||1⁄2 Cup (8 tbs) (120Â° To 130)|
|Cornmeal||1 Cup (16 tbs)|
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.