Thursday, August 20, 2009

English Muffin Bread

This has become a favorite. It is fast and easy. If you like English muffins, you will love this bread. It is yummy toasted with butter and jam or peanut butter. It is a great food storage recipe.

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°)
1 T. oil

In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk, water and oil; 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. 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 350° for 30-35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Yield: 2 loaves.

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