Name: English Muffin Bread (also includes metric measurements)
Ingredients: 2 cups milk (475 ml); 1 cup water (240 ml); 2 tablespoons cornmeal (15 g); 6 cups bread flour (820 g); 2 (.25 ounce) packages active dry yeast (14 g); 1 tablespoon sugar (10 g); 2 teaspoons salt (10 g); 1/2 teaspoon baking soda (2 g)

Description

A quick yeast bread, it only rises once, in the pan!

Ingredients

Scale

2 cups milk (475 ml)
1 cup water (240 ml)
2 tablespoons cornmeal (15 g)
6 cups bread flour (820 g)
2 (.25 ounce) packages active dry yeast (14 g)
1 tablespoon sugar (10 g)
2 teaspoons salt (10 g)
1/2 teaspoon baking soda (2 g)

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Instructions

Heat the milk and water until very warm (125 F/50 C).
Lightly grease two 8 x 4 inch loaf pans and sprinkle with cornmeal.
In a large bowl, mix half of the flour with the remaining dry ingredients.
Add liquid.
Add remaining flour, a cup at a time.
Spoon the stiff batter into prepared pans.
Cover and let rise until almost doubled in size about 45 minutes
Preheat oven to 400 F/ 200 C.
Bake until golden brown, about 25 minutes.
Remove from pans and cool.