English Muffin Bread

I was board on Martin Luther King Day so I decided to make something that I could eat for breakfast this week. I was surfing the internet looking for different breads and came across this recipe. My family had it this morning for breakfast and everyone was amazed at how similar it was to English Muffins!


Source: Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition, pages 143-143

Prep: 20 minutes * Rise: 45 minutes
Bake: 25 minutes * Makes: 2 loaves

Ingredients
Cornmeal
6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

Directions
1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

Recipe from Amber's Delectable Delights, picture from my kitchen.