English Muffin Bread

For the last post of this year, I will end with bread. This time an English Muffin Bread with a recipe from my Bernard Clayton's New Complete Book of Breads. This bread comes to us from a small bakery in Oregon. It has the addition of baking soda after the first rising which I presume account for its name, since that gives it a texture close to English Muffins. Very light and soft batter. The top is a bit wrinkly since the wax paper stuck to the top during the second rising and I had to tear it off. Great toasted and fine on its own with both savory and sweet toppings. The addition of baking soda is what is supposed to give it a bit of a marbled look.