English Muffin Bread with Grandmother Bread

Loading...

suzanne-mcminn

English Muffin Bread made delicious with Grandmother Bread! You can also roll balls of this dough into 4-inch round circles (1/2-inch thick) and cook in an ungreased skillet for traditional English muffins. (Turn muffins every 5 minutes, cooking for about 25-30 minutes or until done.) Split and toast–yum!

Attribution Link

Difficulty: Intermediate

Servings: one loaf

Ingredients

4 cups all-purpose flour (approximately)
1 tablespoon yeast
1 1/2 cups milk
3 tablespoons butter, shortening, or lard
1 1/2 tablespoons sugar
1 teaspoon salt
cornmeal for dusting

Directions

Place 1 1/2 cups of the flour in a bowl with the yeast. In a small saucepan, heat milk, butter, sugar, and salt until butter is nearly melted. Add to flour mixture and beat with an electric mixer. Using a spoon, stir in the rest of the flour gradually and knead. Let rise, covered, in a greased bowl. Punch dough down. Grease a loaf pan and sprinkle with cornmeal. Shape dough into a loaf and place in prepared pan. Sprinkle cornmeal on top. Let rise. Bake at 350-degrees for approximately 30 minutes.

Categories: Breads, Yeast Breads

 Print this Recipe
Review this Recipe
Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.