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English Muffin Bread Recipe
|All purpose flour||5 Cup (80 tbs) (Divided)|
|Active dry yeast||1 Ounce (2 Packages)|
|Baking soda||1⁄4 Teaspoon|
|Warm milk||2 Cup (32 tbs) (120Â° To 130)|
|Warm water||1⁄2 Cup (8 tbs) (120Â° To 130)|
|Cornmeal||1 Cup (16 tbs)|
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
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.