This bread has the chewy consistency of English muffins. It's especially good toasted!
Ingredients
- milk: 2 cups
- water: 0.5 cup
- cornmeal: 2 Tbsp
- bread flour: 6 cups
- active dry yeast: 2 packages (.25 ounce packages)
- white sugar: 1 Tbsp
- salt: 2 tsp
- baking soda: 0.25 tsp
Metric Conversion
Stages of cooking
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Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
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In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
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Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
