This is another one of my grandma’s recipes. She’s got a million of ‘em.
When I was a kid, this was a favorite. Even now, on Christmas when we have Eggs Benedict, we serve it on this bread.
As the name of it states, it’s an English Muffin in a loaf.
Toast it up and top it with some butter and there’s breakfast. (Along with some fruit and yogurt for good measure, of course.)
This is a no knead bread, too. Yet it still uses yeast. So for those of you who are on the fence about making bread from scratch, this is considered a gateway bread. Once you make this, you’ll be hooked and move on to harder breads.
Then your family starts asking for it all the time and you’ll be making double batches, freezing dough, freezing bread, making three kinds of bread at once…and you’re in need of an intervention.
Not that I know anything about that or anything.
Here’s how to make it!
5 cups flour, divided
2 packages active dry yeast
1 tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups warm skim milk (I used 1%)
1/2 cup warm water (120-130 degrees F)
2 tbsp cornmeal, divided
In the bowl of a stand mixer, combine 2 cups of flour, yeast, sugar, salt and baking soda. Add the warm milk and water and beat on low speed for 30 seconds, scraping the bowl occasionally.
Beat on high for 3 minutes. (That is important!) Stir in remaining flour until just mixed. DO NOT KNEAD. The batter will be stiff. That’s good.
Coat two bread loaf pans with nonstick cooking spray and sprinkle the base of the pans with cornmeal. Divide the batter into the two pans and push to conform to the pan.
Cover and let rise in a warm place until doubled in size, about 45 minutes to an hour. Sprinkle remaining cornmeal on top.
Bake at 375 degrees for 35 minutes until golden brown. Remove from pans immediately and let cool on wire racks.
*This bread freezes well.