English Muffin Loaf Bread

I found this years ago and have changed it some since then. This is what I have ended up with. I like it because you let it rise in the pan you bake it in, one less thing to wash, yeah!

• Ready In: 2 hrs
• Serves: 4-6
• Yields: 1 loaf

Ingredients

• 1⁄2 cup whole wheat flour
• 1⁄2 cup  oat flour
• 1 1⁄2-2  cups bread flour
• 2  cups milk
• 1⁄4 cup water
• 1 (1/4ounce) package  yeast or 2 1⁄2 teaspoons  yeast
• 2  teaspoons salt
• 1  tablespoon sugar
• 1⁄4 teaspoon baking soda
•  cornmeal
•  pan hot water

Directions

1. Grease loaf pan with shortening or butter and dust with cornmeal.
2. Scald milk and water till 110°F
3. Dissolve yeast and sugar in liquids.
4. Slowly mix whole wheat and oat flour, baking soda, and salt with 1 cup bread flour and liquids.
5. Gradually add enough bread flour to make a soft dough that pulls away from the sides of the bowl leaving it clean. I mix this by hand rather than dough hook since it does not need to be kneaded.
6. Turn in to dusted loaf pan, dust top with light sprinkle of cornmeal and place in oven with pan of hot water in back lower corner of oven.
7. Let rise 60-90 minutes till taunt and tall,.
8. Turn oven on to 350F and let bake about 20 to 30 minutes till golden brown and sounds hollow when tapped.
9. Turn oven off and vent door to allow to slowly cool, about 10 minutes then turn out on cooling rack to cool. Will slice best when cooled. Great with butter and lemon curd. Still working on a curd recipe I like.