English Muffin Bread

I cut this recipe in half from the Better Homes and Gardens cookbook. The only reason for this was because I didn't have enough milk to make 2 loaves. There are a couple of good things about making this bread: 1. You can use all-purpose flour, so no special trips to the store; 2. No kneading or shoulder-breaking work.

The use of milk in this bread adds a bit of fat to the liquid which, in addition to the baking soda, give the inside of the bread a nice spongy texture, akin to muffins or cake. The yeasty smell was wonderful as always, and this bread went well accompanied by eggs and sausage.

Ingredients

• 3 cups all-purpose flour
  
• 1 cup milk
  
• 1/2 cup water
  
• 1/4 oz. active dry yeast
  
• 1/2 Tsp. baking soda
  
• 1/2 Tsp. salt
  
• 1 Tsp. sugar

Preaheat ovent to 400 degrees. Grease a loaf pan with butter and dust the bottoms and sides with fine cornmeal.

In a large bowl, sift togther half of the flour, yeast, and the baking soda. Set aside. In a saucepan, heat the milk, salt, sugar, and water until just warm (about 120-130 degrees. Any hotter, and you'll kill the yeast).

Add the liquid to the flour mixture and stir to combine. slowly incorporate the rest of the flour. You may have to use your hands to work it in, but be careful not to knead. Put the dough into the prepared loaf pan, and dust the top with cornmeal. Set in a warm area of the kitchen for 45 minutes to rise.

Bake in the oven at 400 degrees for 25 minutes. Remove from pan immediately to cool on a wire rack.