English Muffin Bread
Source of Recipe
Nancy
(Makes 2 loaves)
2 cups milk*, scalded
1/2 cup water
5-6 cups white flour
2 tsp. salt
1/4 tsp. baking soda
1 Tbs. sugar
2 pkgs. (or Tbs. or cakes) yeast
Cornmeal (any kind) for dusting pans and tops
of loaves, about 1/2 cup
The directions here will be for dry yeast that is quick-rising.
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. I make one-and-a-half recipes and do 3
loaves at one time.
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