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Thursday, January 04, 2007
Easy Bread Recipes - English Muffin Bread Recipe
English Muffin Bread (Makes 2 loaves) Submitted by Dorina Christina's Notes: "Doesn't this sound delicious and comforting? I can totally imagine slicing a thick slice, generously slathering with butter and then some yummy berry jam. Great with tea! Enjoy..."
2 cups milk, scalded (regular or skim) 1/2 cup water 5-6 cups white flour 2 tsp. salt 1/4 tsp. baking soda 1 Tbs. sugar 2 pkgs. (or Tbs) yeast Cornmeal for dusting pans and tops of loaves, about 1/2 cup
The directions here will be for dry yeast that is quick-rising. (I don't know how to modify for that wonderful cake or moist yeast.)
Preheat oven to 400F(or 205C).
Scald the milk and water until it's a bit hot on your inner wrist (110 Fahrenheit or 42C).
Grease very well 2 regular U.S. 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. (That's right: the quick-rising dry yeast goes in dry with the flour.) Add the hot milk/water all at once and beat until mixed. Add the remaining flour slowly, but you should NOT have regular bread dough: the results should be something like a stiff batter. I use the lesser amount of flour.
"Pour" immediately into the prepared bread pans and dust tops with cornmeal. Cover with a light, dry cloth and let rise until almost double in bulk (about 20 minutes for quick-rising yeast; twice that for regular yeast). Bake in a fully preheated oven for 25 minutes. IMMEDIATELY remove from pans and let cool on a rack. If you slice while hot, cover the cut end immediately with foil in order to prevent a gummy core.Freezes well; makes terrific toast; tastes great with cream cheese and/or jam.
Posted by HappySlob ::
7:20 PM ::