English Muffin Bread

One of my  favorite summer memories growing up was when my mom would make homemade strawberry jam. To go with the WONDERFUL jam, she would make English Muffin Bread. There was no better way to eat the fresh jam than spread on a warm piece of homemade bread. This isn't your traditional bread. It's just like an English Muffin, only in loaf form. It's best to take a slice and toast it and then smother it with butter and your favorite jam.

English Muffin Bread
makes 2- 9" loaves

6 c. flour
2 pkgs. dry yeast
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 c. milk
1/2 c. water
Cornmeal

With 2- 9" loaf pans, grease with shortening and coat with cornmeal. Set aside. Combine 3 cups of flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 degrees). Add liquid mixture to dry mixture and beat well. Add remaining flour to form a stiff batter. Batter will be very sticky. Divide evenly between the two pans. Sprinkle tops with cornmeal (approx. 1 heaping tablespoon for both). Cover with plastic wrap and place in a warm place to rise for 45 minutes. Bake at 400 degrees for 25 minutes. Let cool and remove from pan. Loaves can be store in airtight container in the fridge for up to a week.

Enjoy!
-Erin