English Muffin Bread

  • Yield 24 pieces

This bread has many uses and this recipe makes enough for you to get creative.


6 cups unsifted flour
2 packages dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
-- Cornmeal


  1. Combine 2 cups flour, yeast, sugar, salt and soda.  Heat liquids until very warm (120F to 130F).  Add to dry mixture and beat well.  Stir in remaining flour to make a stiff batter.  Spoon into two 8 1/4×4 1/2-inch loaf pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover and let rise in a warm place for 45 minutes.  Bake in preheated 400F oven for 25 minutes.  Remove from pans immediately and cool on racks.


Recipe reprinted with permission from The Junior League of Pensacola’s Some Like it South (Pensacola, Fl., 1984).



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