English Muffin Bread Recipe
Ingredients
| 5 cups all-purpose flour, divided | ||
| Active dry yeast | 2 | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Warm milk | 2 Cup (16 tbs) | |
| Warm water | 1/2 Cup (16 tbs) | |
| Cornmeal | ||
Directions
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.
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.
Chef
