English Muffin Bread
2 Tbs cornmeal
2 cups milk
1/2 cup water
6 cups bread flour, divided
2 (.25 oz) pkgs rapid-rise (instant) dry yeast
1 Tbs white sugar
2 tsp salt
1/4 tsp baking soda
Lightly grease two 8x4-inch loaf pans; dust with cornmeal and set aside.
In a small saucepan over low heat, warm the milk and water until very warm (125°F). While milk is warming, in a large bowl combine 3 cups flour, yeast, sugar, salt and baking soda. Stir to evenly combine ingredients.
When milk is warm, add to the dry ingredients and stir until well combined. Add remaining flour, 1 cup at a time, until a wet dough is formed. Dough will be very sticky. Divide dough evenly between the two prepared pans and gently shape it to fill the pan.
Spray a piece of plastic wrap with non-stick spray, and cover pans. Set pans in a warm, draft-free place to rise until doubled in size (about 45 minutes). While dough is rising, preheat oven to 400°F.
When dough has doubled in size, gently peel off plastic wrap and bake in preheated oven for 25 minutes, or until golden brown. Remove bread from pans immediately and cool on a baker's rack.
Notes: I have made this with regular all-purpose flour and it turned out fine. The recipe can easily be halved if you want only one loaf, but you will be surprised at how quickly it disappears so you may as well make the full batch to begin with!
2 cups milk
1/2 cup water
6 cups bread flour, divided
2 (.25 oz) pkgs rapid-rise (instant) dry yeast
1 Tbs white sugar
2 tsp salt
1/4 tsp baking soda
Lightly grease two 8x4-inch loaf pans; dust with cornmeal and set aside.
In a small saucepan over low heat, warm the milk and water until very warm (125°F). While milk is warming, in a large bowl combine 3 cups flour, yeast, sugar, salt and baking soda. Stir to evenly combine ingredients.
When milk is warm, add to the dry ingredients and stir until well combined. Add remaining flour, 1 cup at a time, until a wet dough is formed. Dough will be very sticky. Divide dough evenly between the two prepared pans and gently shape it to fill the pan.
Spray a piece of plastic wrap with non-stick spray, and cover pans. Set pans in a warm, draft-free place to rise until doubled in size (about 45 minutes). While dough is rising, preheat oven to 400°F.
When dough has doubled in size, gently peel off plastic wrap and bake in preheated oven for 25 minutes, or until golden brown. Remove bread from pans immediately and cool on a baker's rack.
Notes: I have made this with regular all-purpose flour and it turned out fine. The recipe can easily be halved if you want only one loaf, but you will be surprised at how quickly it disappears so you may as well make the full batch to begin with!
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