Our weather has been cold, cold, cold this week. And without any snow on the ground (for which I am supremely grateful), outdoor winter fun isn’t too alluring yet. So this is a good time to get some Christmas baking done, especially if you have company coming.
This recipe is easy, quick, and fills the house with the yeasty aroma of fresh baked bread. The loaves freeze well, so you can prepare them ahead of time. Pull a loaf out of the freezer before you go to bed, and in the morning treat your guests to tasty, crunchy toast. They’ll love it!
English Muffin Bread
3 cups all-purpose flour
2 cups whole wheat flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
¼ teaspoon baking soda
2 cups warm milk (120 – 130 degrees)
½ cup warm water (120-130 degrees)
Cornmeal
In a large mixing bowl, combine 2 cups all-purpose flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in whole wheat flour and remaining all-purpose flour. Batter will be stiff. Do not knead.
Grease two 8-1/2 inch x 4-1/2 inch loaf pans and sprinkle the bottoms and sides with cornmeal. Pour batter into pans and sprinkle cornmeal on tops. Cover and let rise in a warm place until doubled, about 45 minutes. Make at 375 degrees or until golden brown. Remove from pans immediately and cool on wire racks.
