English Muffin Bread

"This bread has the chewy consistency of English muffins. It's especially good toasted!"
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
English Muffin Bread English Muffin Bread
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  • Serves
    20
  • Prep
    1 h
  • Cook
    25 m
  • Ready In
    1 h 25 m
  • Difficulty
  • Nutritions

Method for English Muffin Bread

  • 1
    Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
  • 2
    In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • 3
    Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Ingredients

  • 2 cups milk
  • 1/2 cup water
  • 2 tablespoons cornmeal
  • 6 cups bread flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
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A source: Allrecipes.com

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