Tuesday, October 18, 2011

English Muffin Bread


This is now the second time I have made this recipe. The first time I used 6 cups of self-rising flour in the place of the all-purp + baking soda. The first time they turned out pretty good but, didn't rise very well. This second batch was much better. 

6 cups all-purpose flour
2 teaspoons baking soda
2 packages active dry yeast
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
Cornmeal (not cornbread mix)
Crisco/Shortening
Directions:

  • Grease two 8x4x2-inch loaf pans with Shortening. (I have always preferred using glass baking dishes so these were baked in glass loaf pans). Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.
  • In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour. Keep in mind that dough will be very sticky and that is how it is supposed to be. 
  • Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).
  • Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. Slice, toast and top with butter, cream cheese, honey or whatever you like.

    I like to keep mine wrapped in tinfoil in the refrigerator as it will keep longer. 


2 comments:

  1. Gonna try this recipe one of these days. Love your blog.

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    Replies
    1. This is so easy to make and so much better than store-bought English Muffins! Thanks!

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