Frieda’s English Muffin Bread
By Frieda Iosue
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6 to 8
Ingredients
- 2 packages active dry yeast
- 6 cups flour
- 1 tablespoon sugar
- 2 teaspoons salt
- ¼ teaspoons baking soda
- 2 cups milk
- ½ cup water
Directions
Combine yeast, 3 cups of flour, sugar, salt, and baking soda. Heat milk and water until very warm (120˚- 130˚F) on stove top. Add to the dry mixture, beat well. Stir in another 2½-3 cups of flour to make a stiff batter.
Spoon into two 8½ x 4½-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with a few dashes of cornmeal. Cover with a towel and let rise in a warm place for 45 minutes. Bake at 400˚F for 25 minutes. Remove from pans immediately and cool. Best served toasted.
Freezes very well.