Title: English Muffin Bread
Categories: Bread
Yield: 20 Servings
| 6 | c | UNSIFTED FLOUR, DIVIDED |
| 2 | pk | ACTIVE YEAST |
| 1 | tb | SUGAR |
| 1 | ts | SALT |
| 1/4 | ts | BAKING SODA |
| 2 | c | MILK |
| 1/2 | c | WATER |
| | | CORNMEAL |
IN A LARGE BOWL, COMBINE 3 CUPS FLOUR, YEAST, SUGAR, SALT AND BAKING SODA.
HEAT MILK AND WATER IN A SAUCE PAN TO 1150F. ADD TO FLOUR MIXTURE. BEAT
WELL. ADD REMAINING FLOUR, TO MAKE A STIFF BATTER. SPOON BATTER INTO 2
LOAF PANS THAT HAVE BEEN GREASED AND SPRINKLED WITH CORNMEAL. SPRINKLE TOPS
WITH CORNMEAL ALSO. COVER AND LET RISE FOR 45 MINUTES. REMOVE FROM PANS TO
COOL AFTER BAKING.