English Muffin Batter Bread

5 1/2 C King Arthur Unbleached All-Purpose Flour -- To 6 C, *

2 Tbsp Active Dry Yeast -- *

1 Tbsp Sugar

2 Tsp Salt

1/4 Tsp Baking Soda

2 C Milk

1/2 C Water

Cornmeal -- *

This is a yeasty, coarse-textured bread. It makes great toast and a perfect partner to fresh summer jam or preserves. This is a purely mix-it-slap-in- the-pan-bake-and-eat-it loaf. It's a particularly nice loaf in the summer, when you might not feel like spending a lot of time in the kitchen.

* indicates items that can be purchased from King Arthur Flour Co.

Combine 3 C of the flour, yeast, sugar, salt and soda. Heat the milk and water until very warm, 120 deg F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough.

Grease two 8 1/2 x 4 1/2" bread pans*, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 min.

Bake at 400 deg F for 25 min. Remove loaves from pans and cool on a wire rack.

Makes 2 loaves.

This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717.

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Entered into MasterCook by Reggie Dwork