English Muffin Loaves

Over the weekend, I made these loaves, and almost didn't get a photo! My neighbor had surgery, so I made her family a pot of Chicken Minestrone Soup and a loaf of this bread. That left a loaf for us as well, which made my household happy as well.

This is an old recipe, and I really have no idea of its provenance. I hadn't made it in years, but I'm sure I'll be making it again very soon. It's a sturdy bread so it's good with soups and stews, or butter and jam. It also makes a lovely gift.

English Muffin Loaves
5-6 cups allpurpose unbleached flour (I've never used more that about 4-5 cups)
2 pkg. yeast
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 cups milk (I use fat free)
1/2 cup oil (I use canola)
cornmeal

Combine 3 c. flour, yeast, sugar, salt, and soda in a large mixing bowl. Heat liquids until very warm (120-130 degrees F). Add liquids to dry ingredients and stir well. Stir in enough additional flour to make a stiff batter. Spoon into 2 standard loaf pans that have been sprayed with cooking spray and sprinkled with cornmeal. Sprinkle tops of loaves with additional cornmeal. Cover with a cloth napkin or dish towel (not terrycloth) and let rise in a warm place for 45 minutes. Preheat oven to 400 degrees and bake for 20-25 minutes. Remove from pans immediately and cool on a wire rack.

Happy Eating!

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