This simple, but exceptionally tasty bread is great for toast, garlic bread, and even small sandwiches!
2 packages yeast
6 cups flour
1 teaspoon sugar
2 teaspoons salt
2 cups milk
¼ teaspoon baking soda
½ cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8½ x 4½ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
Take home some of these bread-making cookbooks to browse through while eating your English Muffin bread.
I have a Milford-Miami Township Branch volunteer to thank for my discovery of this simple and delicious cake. If you need a cake that can travel, this is the perfect choice. I have found it to be a hit with pretty much any audience. If you like, chopped nuts can be sprinkled on top along with the butterscotch morsels. Serve this dessert at Halloween and call it Witch’s Warts Cake!
This tasty cookie had been a hit with family, friends, and coworkers alike.