I bake two loaves a week here at our house. And if we are conservative they will last 4 days. That is also assuming I have hidden one loaf in the back of the refrigerator. Fabulous toasted with butter and jam. Enjoy!
English Muffin Loaves
5 – 6 Cups Flour
2 packages yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal for dusting
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids till very warm. Add liquids to dry mix and beat well. Stir in additional flour to make a stiff batter. Spoon into prepared loaf pans (to prepare pans grease and “flour” with cornmeal).
Sprinkle tops of loaves with cornmeal. Let rise 45 minutes (until nicely domed in pan). Bake at 400 degrees for 25 minutes. Remove from pan immediately and cool on racks. Slice, toast and enjoy!
Notes on this recipe:
I occasionally have to add my yeast to the warm liquids and allow it to raise then mix into the dry ingredients. This is dependent on the brand of yeast I have in my cupboards. Best option is to try a test batch following the recipe if the raise after 45 minutes is not sufficient or your yeast doesn’t dissolve in that batch. On the next try adding it to the water and/or warm liquids to activate prior to mixing in. Doing this will shorten your raise time a bit so be sure to pay attention to your pans or your dough will spill over the pans and fall when baked.
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