Printable | Taste of Home

English Muffin Bread

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 (110° to 115°)
1/2 cup warm water (120° to 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

Printed from tasteofhome.com Jul 25, 2008

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English Muffin Bread cont.

two 8-in. x 4-in. x 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 to cool on wire racks.

Yield: 2 loaves.