This bread is great. Really, it’s wonderful. Katie gave me this recipe after telling me how much her whole family likes it, and it definitely lived up to my expectations. It’s not dense at all, which is a nice change. There are just so many good things to say about it. It’s easy, it uses simple ingredients, you don’t have to knead it, it only has to rise once, the loaves are easy to slice, it tastes great, it is wonderful toasted, it has nooks and crannies, and it’s really hard to mess up. What could be better? Mike claims its his favorite bread that I’ve made (3.5 rating), and I think I’m going to make more this weekend. We ate it last weekend with the soup in the previous post, and since then I’ve eaten it as toast…a lot…with almost every single meal.
English Muffin Toasting Bread
5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 degrees)
1/2 cup warm water (120 to 130 degrees)
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2 in. x 4-1/2 in. x 2-1/2 in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.