English Muffin Bread
Source: Marigene
3-1 lb. coffee cans (or any can of comparable size)
5 1/2- 6 cups flour
4 1/2 teaspoons dry yeast
1 tablespoon sugar
2 teaspoons salt (optional)
1/4 teaspoon baking soda
2 cups skim milk
1/2 cup water
cornmeal for dusting coffee cans after oiling
Combine 3 cups flour and remaining dry ingredients.
Heat liquid until warm; do not boil. Mix in the 3 cups flour mixture. Gradually add in remaining flour until fairly stiff.
Oil inside of coffee cans and dust with corn meal; dumping out the excess.
Divide batter between the 3 coffee cans. Cover with tea towel and let rise to top.
Bake 400 degrees for 20-25 minutes or until tops are slightly brown. Remove from cans immediately to cool on baking rack.
These do freeze well. I wrap in paper towels, put in bags and pop into freezer.