English Muffin Bread And A Secret

I am going to tell you all something shameful......something I am a little embarrassed to admit.....something I have never told anyone before......I make this bread in the microwave.  I know, I know, who does that!!!!  But before you shake your head and tsk tsk this post, let me explain.  This recipe was given to me by a wonderful cook, someone I trust and admire.  A sweet little old lady even!  This recipe is easy AND you will have fresh homemade bread in your tummy in one hour, start to finish, AND you will like it, I promise!  There is no kneading, no shaping and only one rising.  Since you will be toasting the slices, this pale bread (microwaved baked goods don't brown) won't freak you out.  It makes two large loaves and tastes great!

English Muffin Bread

5 cups flour

2 packages yeast

1 tablespoon sugar

1/4 teaspoon baking soda

2 teaspoons salt

1/2 cup water

2 cups milk

cornmeal

Combine 3 cups of the flour with the yeast, sugar, salt and soda.  Heat liquids to 125 degrees or until very warm.  Add liquid to dry mixture.  Mix well.  Stir in remaining 2 cups flour to make stiff batter.  Spoon into two greased glass bread pans and sprinkle cornmeal on top of each loaf.  Cover and let rise in a warm place for 45 minutes.  Microwave each loaf separately on high for 6 minutes.  Let rest 5 minutes in pan.  Slice. toast and serve warm with butter.  You will want to store the bread in the refrigerator. 

I hope you will give this recipe a try and let me know how it works out for your family.

Diana