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English Muffin Bread


I found this recipe on the Sticky, Gooey, Creamy, Chewy blog.

Try it for a wonderful, easy bread.

English Muffin Loaves
Adapted from Bellini Valli at More Than Burnt Toast

1 tbsp sugar
1/2 cup warm water (110 degrees F)
2 envelopes Fast Rising Active Dry Yeast
2 cups milk
2 tsp salt
6 cups all-purpose flour
1/4 tsp baking soda
Dissolve sugar in warm water. Add yeast and let stand 10 minutes then stir well.
Combine milk and salt in saucepan. Heat over low heat until lukewarm. Add milk mixture to dissolved yeast.
Add 3 cups flour combined with baking soda. Mix until smooth. Stir in enough of the remaining 3 cups of flour to make a stiff batter. Divide batter in half and press into two 8-1/2 x 4-1/2-inch loaf pans, that have been greased and sprinkled with cornmeal.
Sprinkle tops with cornmeal and cover.Let rise in a warm place 45 minutes or until centre of loaf is about 1-1/2-inches above edge of pan.
Bake at 400F for 25 minutes. Remove from pans and cool.
To serve, slice and toast. Spread with butter and your favorite jam.
I have several loaf pans, however no two match. I have two with indentations of gingerbread men or lemons on the bottom, two HUGE ones of my mom's and one normal size pyrex (as well as a gazillion mini-loaf pans). I used the pyrex, and one of my mom's huge pans for my two loaves. Two of the same size pyrex would have given me two higher loaves, but the bread is delicious!



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This page contains a single entry from the blog posted on January 24, 2011 5:12 AM.

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