English Muffin Bread

Barely adapted from James Beard's Beard On Bread
Makes 2 loaves

• 4 tsp instant yeast
• 2 tbsp sugar
• 1 cup warm water (110° to 115°F)
• 5 cups all-purpose flour
• 4 tsp salt (or 1 tbsp + 1 tsp)
• 1 3/4 cups warm milk
• 1/2 tsp baking soda
• 2 tbsp warm water

Combine flour, salt, sugar and yeast in a large mixing bowl. Add 1 cup warm water and the warm milk, then beat vigorously by hand or using a stand mixer until the dough becomes slightly elastic and the edges come away from the bowl. The dough will still be loose and sticky, though somewhat gummy. Cover it with a clean tea towel and let it rise for 60 - 90 minutes or doubled.

Dissolve the baking soda in 2 tbsp of warm water. Beat down the dough with a wooden spoon and add the baking soda mixture. Mix thoroughly for about a minute or so to ensure that there are no streaks of baking soda in the dough.

Prepare two 9x5x3" loaf pans by greasing well with butter or lard. Divide the dough equally between the two pans. Cover them back up with the towel and let rise for another hour or so.

Preheat the oven to 375°F while the dough rises. Bake the loaves for about 20 minutes, until the top is golden and the edges pull away from the pan. Cool in the pan for 5 minutes before turning out onto a rack to cool completely.

Slice, toast and serve.