English Muffin Bread

This might be the easiest bread I have ever made. It requires no kneading and rises only once. It makes excellent toast with butter and jelly if you like. I highly recommend this recipe.
6 C all-purpose flour
2 packages active dry yeast
1/4 tsp. baking soda
2 C milk
1/2 C water
1 T sugar
1 tsp. salt

1. Greast 2 8x4x2 in loaf pans. Lightly sprinkly pans with enough cornmeal to coat bottom and sides, set pans aside.
2. In a large mixing bowl combine 3 C of the flour, yeast, and baking soda; set aside.
3. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm ( 120-130 F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remainin gflour.

4. Divide dough in half. Put dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes.

5. Bake in 400 F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.


This recipe if from my great-grannie Krause She lived to be 90 and I can remember enjoying her donuts as a little girl.
I used a large glass and the top from an oil bottle to cut out the donut shapes. I did make a few without holes and they turned out very good. For my first attempt I cut the recipe in half.

2C milk
1C sugar
1/2 C shortening
1 1/2 tsp. salt
1 C mashed potatoes
1 1/2 pkg. dry yeast
1/2 C warm water
3 eggs
8C flour

1. Scald milk and mix milk, sugar, shortening, salt, and potatoes. Stir and set aside to cool to lukewarm.

2. Dissolve yeast in 1/4 C warm water and let stand about 5 minutes.

3. Add yeast to potatoe mixture and then add mixed eggs.

4. Add flour slowly and mix.

5. Put into greased bowl and let rise until it doubles.

6. Punch down and roll out into 1/4 in. thickness. Cut into donuts and lay out on a floured surface. Allow to rise again until doubled.

7. Fry donuts in 1 1/2 in. shortening (375 F)

8. Remove from pan and allow to cool on wire racks or paper towels.