English Muffin Bread

By learen

You need 1 pound coffee cans with the lids for this and it's worth it.

Ingredients

• 3 empty coffee cans (1 lb size)
• 2 packages active baker's yeast
• 2 tablespoons sugar
• 1 cup warm water (110 degrees)
• 1 teaspoon salt
• 5 cups flour
• 1 1/2 cups warm milk (110 degrees)
• 1/2 teaspoon baking soda in 1 tablespoon warm water
• cornmeal to sprinkle in pans

Details

Servings 20

Preparation

Step 1

IN large bowl, combine yeast, sugar and water. Let stand for 15 minutes (it gets puffy). Generously grease cans or 2 loaf pans. Grease the lid cans as well. Sprinkle with cornmeal. With electric mixer, gradually beat salt, 3 cups flour, and one cup warm milk into yeast mixture, adding alternately and beating well after each addition. Add soda-water mixture and beat well. With heavy duty mixer or spoon, beat in remaining 1/2 cup warm milk and remaining 2 cups of flour to make a heavy dough you cannot knead.

SPOON dough equally into pans or cans with lids. Let rise in warm place until lids pop off, 45-60 minutes. Carefully remove lids. Place cans upright on rack of 375 degree oven. Bake 25-30 minutes or until tops of loaves and sides are browned. (slide one out to test)

SLIDE loaves out of cans and stand upright on wire racks to cool. Store airtight. Refrigerate 4 days or freeze for long storage.