English Muffin Bread

Directions

** I use non-fat evaporated milk (1 cup milk, 1 cup warm water) then heat to correct temperate in microwave)

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt, and baking soda. Mix well.

Add heated milk and water. Beat on low speed for 30 seconds, scraping bowl to ensure all dry ingredients are mixed in.

Beat on high for 3 minutes; scrape bowl once. Add remaining flour, mix in thoroughly. Batter will be stiff. Do not knead.

Coat two 8 x 4 x 2 loaf pans with cooking spray.

Divide batter in half and place evenly into pans. Use your scale to ensure both pans weigh the same (approximately 920 grams each). Cover and let rise in a warm place for approximately 45 minutes.

Tip: Use Real Eaze on fingers to prevent dough sticking and each leveling out dough in pan.

If using fact acting yeast, rising time will be approximately 20-30 minutes.

Bake at 375° F for 35 minutes or until golden brown. Tip: Knock on top of loaf. If it sounds hollow and is browned evenly, bread is done.

Remove from pans immediately and cool on wire racks. Slice and toast. Tip: For easier slicing, after cooling, put loaves in plastic bags for 24 hours, then slice.