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Hey everyone!!! We hope y’all are doing well and enjoying some wonderful Fall activities.
We’re sorry that our absence is going on a little longer than expected…we promise to have a full explanation on Monday, followed by all new blog posts. Until then here is a Recipe Rewind that our readers loved last year! Enjoy…
I love this recipe for English Muffin Bread. Back in the dark ages, before I got married, I took a cooking class at a community school. That’s where this recipe came from.
The bread is easy to make and it freezes very well – an added bonus for when those holiday guests arrive. Just take a loaf out of the freezer the night before. We love that there are no added preservatives in this recipe.
Combine 3 cups of flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120-130 degrees). Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 loaf pans that have been greased and dusted with cornmeal. Sprinkle tops with cornmeal. Cover: let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Slice and serve. Makes 16 slices per loaf