this one is THE best for toasting, folks. i feel better about eating all those wheat and multi-grain varities, but this one is in a category all its own. to be eaten when something a bit out of the ordinary is called for. english muffin toasting bread.
a plump loaf with a chewy crumb, it crisps right up when toasted and holds up well to butter and jam.
2 cups milk
1/2 cup water
2 tbsp. cornmeal
6 cups bread flour
2 pkg. active dry yeast
1 tbsp. white sugar
2 tsp. salt
1/4 tsp. baking soda
1. warm the milk and water in a small saucepan until very warm, 125 degrees f. lightly grease two 8x4 inch loaf pans, sprinkle cornmeal inside pans.
2. in a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. stir milk into the flour mixture, beat well. stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. spoon batter into prepared pans. cover and let rise in a warm place until nearly doubled in size, about 45 minutes. meanwhile, preheat oven to 400 degrees.
3. bake in preheated oven until golden brown, about 25 minutes. remove from pans immediately and cool.
[jam is homemade strawberry rhubarb, canned earlier this summer]