I love English Muffin Bread, but it is not always on display at the grocery store. On the odd occasion it appears, I usually buy a few loafs to have on hand. Toasted English Muffin bread is far better than regular toasted bread so I decided it was high time I found a recipe for it:

 

English Muffin Bread

From the Recipe Cottage

 

2 pkgs yeast

6 C flour

1 TBS sugar

2 tsp. salt

2 C milk

¼ tsp. baking soda

½ C water

cornmeal

 

Combine three cups of flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; blend thoroughly. Stir in the rest of flour to make a stiff batter. Divide batter equally between two loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for forty-five minutes. Bake in a 400° oven for twenty-five minutes. Remove from pans immediately and let cool.