English Muffin Loaves

By newbaucher

Ingredients

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 2 Tbls. sugar
• 2 tsp. ground cinnamon
• 1 tsp. salt
• ¼ tsp. baking soda
• 1 ½ cups warm orange juice (120°-130°)
• ½ cup warm water (120°- 130°)
• ¼ cup vegetable oil
• ½ cup chopped pecans
• ½ cup chopped dried apricots
• cornmeal

Details

Servings 2

Preparation

Step 1

In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead.
Grease two 8-in. x 4-in. x 2-in. loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast.