Print It

English Muffin Batter Bread

From INN AT BUCK HOLLOW FARM
A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf. It's yeasty, coarse-textured and makes great toast.

5 1/2 to 6 cups unbleached all-purpose flour
2 tablespoons active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

  1. Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120°F to 130°F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough.
  2. Grease two 8 1/2 x 4 1/2-inch 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 minutes.
  3. Bake at 400°F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves, 14 slices each.