My mother has been making this for many years. I have always loved it and when I first started cooking on my own this is one of the first things I had to make.  I had to find someone that drank coffee because that’s how mom did it and I hate coffee so didn’t have any coffee cans. This can be made in a bread pan but it’s so much better in a round coffee can. Makes it more like an english muffin. And it’s a great recipe for the kids to help with. It is quick, easy. When toasted and buttered you could eat the entire loaf.

2 package active dry yeast
5 cups unsifted flour
2 tablespoon sugar
2 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
corn meal

Combine 3 cups flour with the yeast, sugar, salt and soda. Heat liquids until very warm 120-130*. Add to dry mixture. Beat well. Stir in rest of flour to make stiff batter. Spoon into well greased loaf pans or coffee cans that have been coated with corn meal. Cover, let rise in warm place for 45 minutes. Bake 400* for 25 minutes. Remove from pans immediately and cool. Slice, toast and eat.

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