English Muffin Shack Bread

Tumey Family Recipe

Ingredients:

• 2 packages active dry yeast (4 1/2 tsp)
• 6 cups unbleached flour (720 g)
• 1 Tbsp sugar
• 2 tsp salt
• 1/4 tsp baking soda
• 2 cups milk
• 1/2 cup water

Instructions:

1. In a large bowl, combine 3 cups flour, yeast, sugar, salt, and baking soda.
2. Heat milk and water until quite hot but not boiling. Add liquid to dry mix and stir for 5 minutes.
3. Add remaining 3 cups flour and combine until stiff, sticky, and probably a little lumpy.
4. Grease 2 – 9x5x3 load pans and dust completely with cornmeal. I recommend putting parchment paper at the bottom of the pans. Divide batter in half and shove into pans. You’ll need to spread it out with your hands but it will even out a bit as it rises. Sprinkle with cornmeal.
5. Cover with towel for 45 minutes.
6. Preheat oven to 400° and bake for 25 minutes. Cool on rack.
7. Toast slices and serve hot with butter.