I remember these loaves barely making it out of the oven before my sisters and I started devouring them. They are best sliced thinly and served with a high qualilty butter, such as Plugra. This bread is also delicious toasted!
English Muffin Loaves
(makes 2 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 until very warm (120-130 degrees), then add to dry mixture, beat well.
Stir in enough more flour to make a stiff batter. Dough will barely be sticky.
Spoon into two 8.25×4.5″ pans that have been greased and sprinkled with cornmeal.
Cover, let rise in a warm place for 45 minutes.
Bake at 425F for 25 minutes. Remove from pans immediately and cool (if you can wait that long!)