English Muffin Bread

This summer I am trying to make it all the way through the “Bread” section of the Better Homes and Garden cookbook and I have enjoyed baking the different kinds of breads. We have not bought a loaf of bread in the store since the beginning of the summer because we are using the bread that I make to make sandwiches. Jen and the girls are out of town so I could paint the downstairs and I decided to make this easy bread. It is a no-knead bread so you do not have to knead the dough at all. When I was typing out the recipe I noticed that I only used one package of active dry yeast. I cannot say exactly how it changed the final product. It did taste a lot like an English Muffin.

Grade: B


Ingredients
Cornmeal
6 c all-purpose flour
2 packages active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 Tbs sugar
1 tsp salt

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 c 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). 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 double 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.