English Muffin Bread
Prep time: 
Cook time: 
Total time: 
  • Cornmeal
  • 5 cups bread flour, sifted
  • 4½ tsp instant yeast
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 3 cups milk, scalded
  1. Grease two 8½ by 4½-inch loaf pans and dust with cornmeal. Combine the four cups of the bread flour, yeast, sugar, salt, and baking soda in large bowl. Stir in the hot milk until thoroughly combined. Add in the final cup of flour in three additions, only adding more flour as each addition is fully incorporated.
  2. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough has doubled in size.
  3. Divide the dough between the two prepared pans, pushing into corners as needed. Cover pans with greased plastic, set them in a warm place, and let rise for 30 minutes, until dough is about at the top rim of the pans.
  4. Heat oven to 375°F, remove plastic, and place pans in oven. Bake until bread is nicely browned and smells delicious, about 30 minutes. Remove bread from pans and cool on wire racks, about an hour, then slice, toast, and serve.
The recipe calls for whole milk, but I used 2% since that's what I keep on hand. I do think while would be better here.

A note on loaf pans: You may have 9x5 loaf pans, which are not the same as those called for in this recipe. It is fine to use them, but realize that your bread will not rise as high if you do.
Recipe by Sprung At Last at http://www.sprungatlast.com/2015/01/english-muffin-bread/