English Muffin Bread

I can't remember how long I have been baking this bread. You don't have to know anything about bread baking to make it. It freezes well.

English Muffin Bread (makes 2 loaves)

6 cups unsifted flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups water
1/2 cup milk
cornmeal

Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat water and milk until very warm (120 - 130 F). Add to dry ingredients and beat well.

Stir in the remaining 3 cups flour to make a stiff batter. It will look like this:
Spoon the batter into 8-1/2" x 4-1/2" x 2-1/2" loaf pans that have been sprayed with PAM and sprinkled with cornmeal:
Sprinkle tops with cornmeal. Cover, let rise in a warm place free from draft, about 30 - 45 minutes.
Bake at 400F for 25 minutes.Remove from pans and cool.

The bread doesn't get very brown, so it may look uncooked. Slice in 1/2" slices and toast until it changes color.It is delicious plain, or with butter, or with jam. I love it with peanut butter and banana slices. My mother slices it about an inch thick and lightly toasts it in her toaster oven to eat with soup.

This bread makes terrific gifts.

I often triple the recipe and make 6 loaves at a time. The only difference is to use 3 Tablespoons of yeast instead of 6.