English Muffin Bread



6 cups all-purpose flour

2 packages active dry yeast

1/4 teaspoon baking soda

2 cups milk

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

1 Honey Butter (see recipe below)


Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Honey Butter


1/2 cup butter, softened

1/4 cup honey


In a small mixing bowl beat softened butter and honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.
Recipe shared from: http://www.bhg.com/recipe/quickbreads/english-muffin-bread/