English Muffin Bread Recipe

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Toast this bread up for a crunchy, delicious breakfast treat.
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Servings: makes 2 loaves
  • 1/2 cup cornmeal enough to sprinkle pans and on top of dough
  • 6 cups flour
  • 2 packages active dry yeast
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
Container: 2 8x4x2 inch loaf pans, large mixing bowl, medium saucepan
20 mins
25 mins
1.5 hrs
  • Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
  • In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
  • In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
  • Using a wooden spoon, stir the milk mixture into the flour mixture.
  • Stir in the remaining 3 cups of flour.
  • Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
  • Divide the dough in half and place each in a prepared bread pan.
  • Sprinkle the tops with some more cornmeal.
  • Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
  • Preheat the oven to 400°F.
  • Bake approximately 25 minutes or until golden. The dough will not rise to the top.
  • Immediately remove from the pans and cool on a wire rack.
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