Sunday, October 28, 2012

English Muffin Loaf Bread....Perfect with Jam

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 yeast
1 tsp salt
¼ tsp baking soda
1 TBS sugar
2 cups milk
½ cup water

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.