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Ingredients
| 2% milk: 2 cups |
| water: 1/2 cup |
| cornmeal: 2 Tbl |
| bread flour (unsifted): 6 cups |
| active dry yeast: 2 .25oz packages |
| granulated sugar: 1 Tbl |
| salt: 2 tsp |
| baking soda: 1/4 tsp |
English Muffin Bread
Credit: AllRecipes
User rating:
"This bread has the chewy consistency of English muffins. It's especially good toasted!"
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Prep Time
60 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
Directions
- Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
- In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.