Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

ENGLISH MUFFIN BREAD




Source of Recipe


lynnt


List of Ingredients




2 cups milk, scalded
½ cup water
5-6 cups white flour
2 teaspoons salt
¼ teaspoon baking soda
1 Tablespoon sugar
2 envelopes (or 2 Tablespoons) instant yeast
Cornmeal for dusting pans and tops of loaves (about ½ cup)



Recipe



Preheat the oven to 400° F or 205° C

Scald the milk and water until it's 110° F or 42° C. (At this point it will feel a bit hot, if applied to the inner side of your wrist)

Well grease 2 (9x5x3) loave pans, and dust with some of the cornmeal.

In a large mixing bowl, stir together about 3 cups of the flour, salt, sugar, baking soda and yeast (instant yeast should always be added to the dry ingredients, unlike cake yeast or regular dry yeast, which is proofed, first). Make sure all the ingredients are well incorporated.

Add the hot milk and water, all at once, and beat until mixed well. This is called making a sponge. (I like to use my Kitchen Aid mixer for this, and let it mix for up to 8 minutes). Add the remaining flour, slowly. You will not have a dough that looks like a regular bread dough, it's more like a really thick batter.

Pour immediately into prepared pans, and dust the tops with cornmeal. Cover with a light dry cloth, and allow to rise for about 20 minutes, or doubled in bulk.

Bake for 25 minutes. Immediately remove from pans and cool on a rack. This bread freezes well.