I've tried the recipe in the Bernard Clayton "New Complete Book of Breads", that includes baking soda, added after the first rise. It has an off-taste, somewhere between salty and sour. The San Francisco a la Carte recipe is very lean. The English Muffin Bread I remember from the midwest (before I started baking) was a bit rich, and made the most heavenly grilled cheese sandwiches. Recipes or suggestions are most welcome.
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