Morning English Muffin Bread

I wanted to make bread this morning, and decided on English Muffin Bread. It's so easy and quick to make due to the fact that there is no kneading, and it only rises once. This recipe is similar to what you can get in the store, but better, especially toasted with a little butter and jam spread on it.

Morning English Muffin Bread

2 pkgs yeast

5 3/4 cups flour

1 Tbsp sugar

1/4 tsp baking soda

2 tsp salt

2 cups milk

1/2 cup water

*cornmeal for sprinkling

Grease two bread pans well and sprinkle with cornmeal. Combine 3 cups flour, yeast, sugar, salt, and baking soda in a large bowl. Heat the milk and water together until very warm (120-130 degrees). Add mixture to the dry ingredients and mix well. Stir in the remaining 2 3/4 cups flour to make a stiff batter. Spread the tops with corn meal. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on a wire rack.

* I use flour instead of cornmeal because I don't really like cornmeal - I don't put any in the bottom of the pans, just on top to help spread out the dough. For a variation you can add 2 tsp cinnamon and 1/2 cup of raisins. Also, I always increase this recipe by half  to get larger loaves - it's better that way. 

Here's my breakfast: toasted English Muffin Bread with homemade cherry jam from my mom. Yum!