English Muffin Bread Recipe




 All purpose flour5 Cup (80 tbs) (Divided)
 Active dry yeast1 Ounce (2 Packages)
 Sugar1 Tablespoon
 Salt2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Warm milk2 Cup (32 tbs) (120° To 130)
 Warm water1⁄2 Cup (8 tbs) (120° To 130)
 Cornmeal1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3267 Calories from Fat 243

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 45.2 mg

Sodium 4487.3 mg187%

Total Carbohydrates 650 g216.5%

Dietary Fiber 34.5 g138%

Sugars 41.5 g

Protein 103 g205.9%

Vitamin A 9.3% Vitamin C 0.14%

Calcium 63.8% Iron 218.9%

*Based on a 2000 Calorie diet


In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff) Do not knead.
Grease two 8-1/2-in.x 4-1 /2-in.x 2-1/2-in loaf pans.
Sprinkle pans with cornmeal.
Spoon batter into the pans and sprinkle cornmeal on top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown.
Remove from pans immediately to cool on wire racks.