Wednesday, June 4, 2014

English Muffin Bread

My father's side of the family was from England, We had English muffin bread whenever he could find it and it is now one of my favorites. Always sliced and toasted. This makes an out of this world breakfast sandwich bread or toast. This recipe makes 2 loaves. I usually make this recipe about every two weeks.

1 1/2 c milk, scalded (regular)
1 c water
5 1/2 c flour (i use spelt flour)
2 tsp salt
1/4 tsp baking soda
2 Tbsp sugar
2 pkg active dry quick rise yeast
1/4 c cornmeal for dusting pans and tops of loaves
Preheat oven to 400F.

Scald the milk and water until it's a bit hot on your inner wrist (110 Fahrenheit). Spray 2 regular loaf pans, 9 x 5 x 3 inches, and dust with cornmeal. In a large mixing bowl, stir together about 3 cups of flour, the salt, sugar, soda, and yeast.

Add the hot milk/water all at once and beat with spoon until smooth. Add the remaining flour.

Spoon immediately into the prepared bread pans and dust tops with cornmeal. Cover with a light, dry cloth or paper towels and let rise until almost double in bulk (about 30- 45 minutes). Bake in a fully preheated oven for 25 minutes. IMMEDIATELY remove from pans and let cool on a rack. Do not slice while hot,  to prevent a gummy core. Freezes well; makes terrific toast; tastes great with cream cheese and/or jam. Not really a slice and eat bread, much better as toast.

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