What’s not to love about a community cookbook, a crowd-sourced collection of family recipes from a school, church, or the local Junior League? I have a small collection of them, some from our preschool and churches my Dad has served, and some I’ve picked up at tag sales because the cover or layout appealed. This recipe comes from a cookbook I don’t actually own (yet!), the Cate School Community Cookbook, and I’ve eaten the bread often visiting our cousins who live and teach at Cate School. It’s one of those rare and wonderful finds: a quick, no-knead yeast bread. You can stir it together, pre-coffee, in your morning haze, and enjoy a piece with your second cup of coffee.
English Muffin Loaf
adapted from The Cate School Community Cookbook, 2002
5-6 cups all-purpose flour
1/4 teaspoon baking soda
2 tablespoons yeast
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1 cup water
cornmeal for dusting the pan
Butter two 8×4 loaf pans and dust with cornmeal.
Preheat the oven to 400.
Combine 3 cups of flour, yeast, sugar, salt and soda in a large bowl.
Heat the milk and water until warm and then add to the dry mixture. Mix well. Stir in remaining 2-3 cups flour, to make a stiff batter. Spoon the batter into the loaf pans, sprinkle the tops with more cornmeal, and cover with a damp cloth. Let the bread rise in a warm place for 45 minutes.
Bake at 400 degrees for 25 minutes. Remove promptly from the pans and let cool on a rack.
These loaves freeze well, and make delicious toast.