Warm Bread...mmm

Well, it has been so darn cold, I just want to eat pasta and bread non-stop. So, I gave in to temptation and made some bread. I'm not really a bread maker, I wish I were. My bread never turns out quite right. I need some bread help. This recipe requires no kneading and is really pretty fast-right up my ally. I've seen different variations on this recipe, but this is the one I used.

English Muffin Batter Bread

4-41/2 cups all purpose flour

1/4 cup sugar

2 teaspoons salt

2 pkg active dry yeast or 4 tsp. active dry yeast

1 1/4 cups water

1/2 cup oil

2 eggs

In a large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. In a small saucepan, heat water and oil to 120-130 degrees. Add liquid and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 2 1/2 to 3 cups flour to form a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45-60 minutes. Grease and sprinkle with cornmeal two 8x4 inch loaf pans. Stir batter vigorously 30 seconds; spoon into prepared pans. Cover; let rise in warm place until doubled in size, about 30-45 minutes. Heat oven to 375. Bake 20-30 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.

They turned our pretty good. I may have left them in a bit too long, the tops got pretty brown, oh yeah, and that big tunnel-darn. I just can't resist warm bread with butter. I could eat the whole loaf!