English Muffin Loaves Recipe

English Muffin Loaves Recipe photo by Taste of Home

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Slices of these festive fruit and nut loaves are a terrific breakfast on a cold morning. They have a subtle cornmeal flavor. The best part is that no kneading is required. I serve one loaf right from the oven and freeze the other or give it as a gift. —Roberta Freedman, Mesilla Park, New Mexico

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English Muffin Loaves Recipe

Prep: 15 min. + rising Bake: 35 min.

Yield: 32 Servings

15 35 50

Ingredients

5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups warm orange juice (120° to 130°)
1/2 cup warm water (120° to 130°)
1/4 cup vegetable oil
1/2 cup chopped pecans
1/2 cup chopped dried apricots
Cornmeal

Directions

In a bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead.
Greased two 8-in. x 4-in. loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 113 calories, 3 g fat (trace saturated fat), 0 cholesterol, 86 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as English Muffin Loaves in Taste of Home February/March 1997, p39