English Muffin Bread

Photo by Connie Z.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

20

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

20

servings

Adapted from tasteofhome.com

Ingredients

  • 5

    cups all-purpose flour, divided

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1

    tablespoon sugar

  • 2

    teaspoons salt

  • 1/4

    teaspoon baking soda

  • 2

    cups warm milk (120° to 130°)

  • 1/2

    cup warm water (120° to 130°)

  • Cornmeal

Directions

1. In a large 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. 2. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-in. x 4-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. 3. Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. Yield: 2 loaves.

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