English Muffin Loaf

Everyone I think has had and english muffin at one time in their lives. Well this recipe makes it easier to have on hand that delicious soft yet crispy treat for the morning. This recipe makes two loafs and can be frozen. I have had this recipe for some time. Its another one of those I got from my mother years ago. Its wonderful to have on hand, if you are having overnight guests. For a light breakfast treat you have to try it toasted in the morning with butter and fresh preserves. It will be hard not to have seconds.

2 Pkgs. Dry active yeast
6 Cups unsifted all purpose flour
1 Tablespoon sugar
2 teaspoons salt
2 Cups milk
1/4 teaspoon baking soda
1/2 cup water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids in small sauce pan until very warm 120 degrees to 130 degrees. Add to dry mixture beat well. Stir in the rest of the flour and make a stiff batter.

Spoon into two loaf pans that have been greased and sprinkled with cornmeal.

Set in warm spot and let rise approximatly 45 minutes until double in size.

Bake at 400 degrees
25 minutes
Remove from pan immediatly and cool on wire rack.

Slice and toast, slather with butter and jam and enjoy!