English Muffin Bread

Time: 10 min. prep + 10 min. rising time + 20 min. baking time
Yield: 2 loaves
Recipe from Kim McCann and My Recipe Box

2 Tb cornmeal
butter
2 C milk
1 C hot water
6 C flour (divided)
2 Tb yeast (I use active dry)
1 Tb sugar
2 tsp salt
1/2 tsp baking soda

1. Preheat your oven to 170 degrees. 
2. Grab 2 loaf pans (mine are 8x4). Coat the bottom and sides of the pan with butter. 
3. Sprinkle 1 Tb cornmeal into each of the pans. Shake the pans back and forth a bit so that the cornmeal can spread out over the sides and bottom of the pan. 
4. Pour 1 C hot water and 2 C milk into a glass measuring cup. Pop it into the microwave for 2 minutes. 
5. Into your stand mixer or large mixing bowl place 3 C flour, 2 Tb yeast, 1 Tb sugar, 2 tsp salt and 1/2 tsp soda. Toss the ingredients together with a fork to combine. 
6. Pour the warm liquid into the dry ingredients. 
7. Mix on low for 1 minute, then on medium speed for an additional minute. 
8. Add the additional 3 C of flour, one at a time while the mixer is running on low. 
9. Mix until well combined, just 1-2 minutes will be fine. The dough will be stiff, kind of like thick cookie dough. 
10. Scoop the dough into the pans and press it down with your fingers. 
11. Pop the pans into your warm oven. Let the dough rise until it has almost reached the top of the pans. It will rise pretty quickly, there is a lot of yeast in there! Mine only took 10 minutes. 
12. Turn your oven up to 400 degrees and allow the bread to bake for about 20 minutes, or until the tops are golden brown and the bread sounds hollow when the top is tapped. The 20 minutes of cooking time includes the time it takes for the oven to rise in temperature from 170-400 degrees. At least, that's how long it took in my particular oven. Adjust the time according to your own appliance. :) 
13. Allow the bread to cool in the pan for 5 minutes then remove from the pans, slice and enjoy! 

It's fabulous warm from the oven with butter and honey. It's also wonderful the next day, toasted. 

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