English Muffin Bread
This recipe makes 2 loaves.
- 5 and 1/2 cup flour (divided into one 3 cup portion and one 2 and 1/2 cup portion)
2 cups milk
1/2 cup water
1/4 cup cornmeal
2 packages dry yeast
2 Tablespoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
Prepare two 8x4-ish loaf pans with a generous coating of cooking spray. Sprinkle cornmeal on the bottom and sides of both pans. Save 1/3 of the cornmeal to sprinkle on top of loaves.
In a large bowl, sift 3 cups of flour with dry yeast, salt and baking powder.
In a medium sauce pan over medium heat, heat milk and water until very warm - stirring a couple times.
Add milk/water to dry ingredients in mixing bowl and beat well.
Add additional flour until batter is quite stiff (you probably won't use all of the remaining 2 and 1/2 cups flour).
Spoon batter into prepared pans and sprinkle tops with remaining cornmeal.
Cover pans with two damp dish cloths and let rise in a warm place for 45 minutes.
Bake at 400 degrees for 25 minutes.
Remove loaves from pans immediately and cool on a wire rack.
This is great bread when toasted and served with butter and jam.
Mr Breakfast would like to thank newjerseygal for this recipe.
Recipe number 1648. Submitted 2/10/2006.