I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Oh man, this recipe makes me so happy. It just speaks Christmas in our family, as that is the only time of year my Grandmother will make it. She loves to give it as gifts, so when I am blessed with a loaf I hoard it in my freezer and make it stretch all year long. This bread has a wonderful hearty crust and it taste just like a traditional English muffin. I love it lathered with peanut butter in jelly, but we’ve also used it to make breakfast sandwiches as well. No matter which way you try it, you’re guaranteed to enjoy!
Ingredients (makes 2 loaves)
- 5 ½ to 6 cups bread flour (you can use all-purpose flour, but the bread flour seems to help the loaves rise higher)
- 2 packages dry yeast
- 1 tbsp. sugar
- 2 tsp. salt
- ¼ tsp. baking soda
- 2 cups whole milk
- ½ cup water
- Cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda in a bowl. Heat milk and water until warm (120 to 130 degrees), no higher. Place warm liquids in a large bowl. Slowly beat the flour mixture into the liquid. Stir in enough additional flour to make a stiff batter. Spoon into 2 loaf pans that have been greased well and sprinkled with cornmeal. Cover and let loaves rise in warm place for 45 minutes. Sprinkle tops with cornmeal. Bake in a 400 degree oven for 25 minutes. Remove from pans immediately. Once it’s cooled, slice and toast.
I usually place one loaf in the freezer and keep one out for eating. If you’re not going to finish it up a loaf in 3-4 days, slice it and freeze it in packs of 2 and take it out as you need it.
Enjoy!