Bernard Clayton’s New Complete Book of Breads1 package dry yeast
1/2 cup nonfat dry milk
2 teaspoons salt
4 cups bread flour (I use Prairie Gold Whole Wheat Flour)
2 cups hot water (120-130 degrees)
1/2 teaspoon baking soda dissolved in 1 tablespoon warm waterGrease two small loaf pans.In a bowl combine the yeast, dry milk, salt and 2 cups flour. Pour in the
hot water and stir to blend thoroughly. Stir in additional flour, 1/2
cup at a time, until the batter is thick. Stir the batter for 3 minutes
with a flat beater in the mixer. The dough will pull away from the
sides of the bowl in thick ribbons.
Cover the bowl with plastic wrap and put in a warm place (80-100 degrees) for about 1 hour, or until
the batter has doubled in volume-it will be quite bubbly.
Stir down the batter-like dough and add the dissolved baking soda. Be certain
it is well blended. Spoon or pour into the pans, pushing the dough
into the corners with a rubber spatula. The pans will be about 2/3rds full.
Lay plastic wrap over the pans and return to a warm place. The dough will rise to the edge of the pans, about 1 hour.
Preheat the oven to 375 degrees 20 minutes before baking.
Bake the loaves for about 1 hour. The loaves will be well browned and pull away from the sides of the pan when done.
Turn the bread out from the pans. Allow to cool on a wire rack before
cutting. The loaves can be kept for several months in a 0 degree freezer.
This post was originally posted on my blog at “A Mom’s Thoughts and Random Writings” It has been a little while since we enjoyed English Muffin Bread at our house, our oven was out for an extended period of time. But we will definitely be indulging soon with our new oven! ????