As promised, O Judicious Judy, a recipe for:
English Muffin Loaves
51/2-6 cups flour (I have used around 3 whole wheat and 21/2 regular….you probably could use all whole wheat if you wanted, since this can be a coarser, denser bread for toasting. Basically, the more white flour, the lighter and softer it will be. The toaster doesn’t care about that, though.)
2 pkgs. active dry yeast
1 T. sugar
2 tesp. salt
¼ tesp. baking soda
2 cups milk
½ cup water
Combine 3 cups of flour, yeast, sugar, salt, and soda.
Heat liquids until very warm (120F.-130F.)
Add to dry mixture, beat well. Stir in enough additional flour to make a stiff batter.
Spoon into 2 loaf pans that have been buttered and sprinkle with cornmeal.
Sprinkle tops with cornmeal.
Cover, let rise in warm place for 45 min.
Bake at 400 F for 25 minutes.
Remove from pans immediately and cool.
Positively scrumptious (or, like, totally wicked awesome, for all you, like, Facebook peeps) toasted and buttered! This bread freezes well, too—I like to slice mine once it is partly cooled, place in a freezer zippy bag, and freeze it until needed. Hot out of the oven is rather delectable, too!
I like how this bread doesn’t require kneading, and only needs to rise once. It can be whipped together quickly, baked quickly, frozen for later, thawed quickly, and toasted quickly! ‘Tis a great, speedy but nutritious option.
Let me know if any of you try it!