Grandma's English Muffin Bread

By Addie

“Grandma often baked this bread in empty cans. Then the slices looked like English muffins.”

Ingredients

• Cornmeal
• 6 cups all-purpose flour, divided
• 2 envelopes dry yeast
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups milk
• 1/2 cup water

Preparation

Step 1

Lightly grease two 9 x 5-inch loaf pans.


Combine 3 cups flour, yeast, granulated sugar, salt and baking soda in a large bowl and mix well.


Combine milk and water in a medium saucepan. Cook over medium heat, stirring continually, until a candy thermometer inserted in mixture registers 120ºF to 130ºF. Add milk mixture to flour mixture.


Beat with an electric mixer set at medium speed until smooth. Stir in remaining 3 cups flour. Sprinkle prepared loaf pans with a small amount of cornmeal.


Spoon batter into loaf pans. Spray lightly with nonstick cooking spray. Sprinkle with a small amount of cornmeal. Let rise, covered, for 1 hour.


Preheat oven to 400ºF. Bake loaves until golden, about 25 minutes. Transfer to wire racks to cool.