Yield: 8 Servings

Jonathan Wood’s friend Gail

Summer 1994:  In between technical stuff, Woody and I talk about food.  He mentioned this great English Muffin Bread and gave me a copy of the recipe and about a pound of semolina out of a big sack that he bought.  I don’t remember the ratio to all-purpose, but it tasted great.

• 5cups flour
• 2packages of dry yeast
• 1TBS sugar
• 2tsp salt
• ¼tsp soda
• 2cups milk
• ½cup water cornmeal

In a large bowl, mix together 3 cups flour, yeast, sugar, salt, and soda.

Heat milk and water to 100° –115° F. Add to dry ingredients and beat well.

Stir in remaining two cups of flour to make a stiff, sticky batter.

Spoon into two 8½” x 4½” loaf pans that have been greased and sprinkled with cornmeal.

Sprinkle the tops of the loaves with cornmeal.

Cover with a slightly damp cloth and let rise in a warm draft free place for 40 – 45 minutes.

Bake at 400° F for 25 minutes. Makes good toast.