November 17, 2010

English Muffin Bread

This is a simple bread recipe that requires minimal effort. Tastes quite similar to English muffins and works well in grilled cheese. I ran out of regular flour, but it tasted fine with some whole wheat flour substituted.

English Muffin Bread
5 cups flour, divided
2 packages active dry yeast
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups warm milk
1/2 cup warm water
Cornmeal to dust

In large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add the warm milk and water. Beat on low 30 seconds, scraping the bowl occasionally. Beat on high 3 minutes. Stir in remaining flour, but do not knead.

Grease two 8 x 4-inch loaf pans. Sprinkle the pans with cornmeal. Spoon the batter into the pans, and sprinkle cornmeal on the top as well. Cover, and let rise in warm place until doubled, about 45 minutes.

Bake loaves at 375ºF for 35 minutes or until golden brown. Remove from pans to cool completely on wire racks.

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