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English Muffin Bread |
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Serves: 24
Print this Recipe
Yield: 2 loaves
Jane Zielinski, Rotterdam Junction, New York
5 cups all-purpose flour, divided
2 (1/4-ounce) packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120° - 130°)
1/2 cup warm water (120° - 130°)
Cornmeal
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 and cool on wire racks. Slice and toast. If Cooking for Two: Freeze one loaf to enjoy weeks later.
© Copyright Reiman Publications, 1993-1997
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