Friday, March 30, 2012

English Muffin Bread

I have been making this bread for years.  It's so much better than the store-bought English Muffins. However, this bread must be toasted as cold un-toasted English Muffins are not very flavorful.

While toast is warm, spread with butter and some strawberry jam...delish!

6 cups flour (divided: 3 cups and 3 cups)
2 pkgs Active Dry Yeast
1 TBS sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda.  Mix well.
Heat milk and water until warm.  Add to dry mixture.  Using a mixer, beat well.
Stir in the remaining 3 cups flour to make a stiff batter.  (It will be very stiff).

Grease two 8x4 inch loaf pans.  Spoon the bread batter into the pans.   (Instead of a spoon, I use my hands.  First I spray my hands with cooking spray as this is very sticky.)

Sprinkle tops of bread lightly with cornmeal.  Cover bread with a kitchen towel or plastic wrap lightly sprayed with cooking spray (Pam).  Let raise for 45 minutes.   

Bake at 400 degrees for 25 minutes.  Remove from pans immediately and let cool.


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