I've been cooking my way through my late grandma's recipe collection, and gave this recipe for English muffin loaf bread a try. Not being much of baker, I was sure it would be a fail, but it actually turned out great. It makes two loaves and would be the perfect complement to your homemade jam.
English Muffin Loaf Bread:
6 cups
all-purpose flour, divided
2 packages
of dry yeast1 tsp salt
¼ tsp baking soda
1 TBS sugar
2 cups milk
½ cup water
Cornmeal
Combine 3
cups flour, yeast, salt, baking powder and sugar. Heat milk and water until warm (120-130
degrees). Add milk to dry mixture, beating
well. Stir in remaining flour making a
stiff batter. Grease 2 loaf pans and sprinkle
the bottom with cornmeal. Spoon in
batter topping with cornmeal. Cover
pans and let the batter rise until doubled in size. Bake at 400 for 25 minutes. Remove from pans to cool.
