February 13, 2011

English Muffin Bread #2

This recipe varies slightly from English Muffin Bread #1, but is just as delicious!

5 cups flour, divided
2 packs active dry yeast (2 1/4 teaspoons each)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm (90 to 110) milk
1/2 cup warm (90 to 110) water
yellow cornmeal for dusting pans

In a large mixing bowl, combine 2 cups of the flour, yeast, sugar, salt and baking soda.  Add warm milk and water.  Beat at low speed with a hand mixer, for 30 seconds; scrape bowl.  Beat on high 3 minutes; stir in remaining flour.  Do not knead.  Coat two 8x4" pans with cooking spray; sprinkle with cornmeal.  Spoon batter into pans and sprinkle cornmeal over top.  Cover and let rise 45 minutes.  Bake at 375 for 30-35 minutes.  Remove and cool on wire racks.

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