English Muffin Loaves

Name: English Muffin Loaves
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 loaves.
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

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

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 8x4-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.