English Muffin Bread

English Muffin bread is great to try as your first experience with bread making. It is especially fun to get kids involved! No kneading or big mixer is required, although you can use one if you'd like. 

You end up with a stiff dough after mixing all your ingredients. Just plop it in the pan - the kids love to "plop" it.

Flatten out a little to help it fill the pan.

Bake until golden brown. Delicious, old-fashioned and rustic looking - doesn't it look great! We love it with a meal or as toast with strawberry freezer jam. It also makes great PBJ sandwiches for lunch. Since no kneading is required, it works out perfectly every time. Freeze any that you won't use in a day or two. I always use 1/2 whole wheat flour and 1/2 white bread flour.

English Muffin Bread
5 ½–6 cups bread flour	¼ tsp baking soda
2 Tbsp yeast	6 Tbsp dry milk powder
1 Tbsp sugar	2 ½ cups hot water
2 tsp salt	Cornmeal
Combine the dry ingredients, only using 3 cups of flour. Add hot water and beat well. Stir in enough additional flour to make a stiff batter. Grease two loaf pans and sprinkle with cornmeal. Pour batter into pans, dividing it evenly. Sprinkle tops with cornmeal. Allow to rise until nearly double (about 45 min.) Bake at 400° F for 25 minutes or until lightly browned. Remove from pans and cool on a wire rack.