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English Muffin Bread
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |