Description
This bread has the chewy consistency of English muffins. It’s especially good toasted!
Ingredients
- 2 cups milk
- ½ cup water
- 2 tablespoons cornmeal
- 6 cups bread flour
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon white sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
Instructions
- Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
- In a large bowl
- mix together 3 cups flour
- yeast
- sugar
- salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour
- 1 cup at a time
- until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size
- about 45 minutes. Meanwhile
- preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until golden brown
- about 25 minutes. Remove from pans immediately and cool.
Prep Time: 1 hr
Cook Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 20