Instructions: 1. Spray two 8-1/2x4-1/2-inch loaf pans with canola oil and sprinkle bottom and sides with cornmeal.

2. Thoroughly mix all dry ingredients in a large mixing bowl (you know, your old favorite). Add buttermilk and stir until the batter is stiff but not yet kneadable. Do not knead this dough.

3. Cover the bowl with a damp towel, and let rise in the usual manner for 45 mnutes.

4. Preheat the oven to 400F.

5. Spoon out the dough, dividing equally, into the two pans.

6. Let rise for about 30 minutes.

7. Bake for about 25 minutes or until the internal temperature reaches 180F taken with an instant thermometer (You dont have one? Get one.)

8. Remove bread from pans and let cool on a rack.

This bread freezes very well.

NOTES : Heres a breakfast bread that English muffin lovers should enjoy.

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