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English Muffin Bread

Submitted by: pete on May 23, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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English Muffin Bread

This recipe came with our KitchenAid mixer and is delicious. So simple and quick. It can be made at the last minute when you realize you have run out of bread, since there is no second rise time, no kneading, just stir it up and put it in the pans! Tastes exactly like English muffins, but is much easier to make.

Difficulty: Easy

Servings: 2 loaves

Prep Time: less than an hour   Cook Time: 35 minutes  

Ingredients

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 (120 to 130 degrees)
1/2 cup warm water (120 to 130 degrees)
Cornmeal

Directions

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt, and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. (or mix by hand…) Stir in remaining flour (batter will be stiff). Do not knead. Grease two 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 375 degrees for 35 minutes or golden brown. Remove – slice – toast – enjoy!

Categories: Other Breads, Yeast Breads

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