English Muffinery
Posted
Fri, 12/05/03
I love English Muffin Bread, but it is not always on display at the grocery store. On the odd occasion it appears, I usually buy a few loafs to have on hand. Toasted English Muffin Bread is far better than regular toasted bread so I decided it was high time I found a recipe for it.
The following comes from the Recipe Cottage (fair warning - lots of annoying pop-up ads):
English Muffin Bread
2 pkgs. (.25 oz. each) yeast
In a bowl, combine three cups of flour, yeast, sugar, salt and soda. In a saucepan, heat milk and water until very warm (120 to 130-degrees F). Add to dry mixture; blend thoroughly. Stir in the rest of flour to make a stiff batter. Divide batter equally between two loaf pans which have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for about forty-five minutes. Bake in a 400-degree F oven for about twenty-five minutes; remove from pans immediately and allow to cool.
The bread (toasted and buttered) is a perfect companion to a hot cup of tea.
Tags: Bread & Cookies
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