"Those who forget the pasta are condemned to reheat it."--Unknown

English Muffin Bread Recipe

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This recipe for English Muffin Bread, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Osborn
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups flour divided
2 packages (1/4 ox each) active dry yeast
1 tbsp sugar
2 tsp salt
tsp baking soda
2 cups warm milk
cup warm water
Cornmeal

Directions:
Directions:
In a large mixing bowl combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). DO NOT KNEAD. Grease two 8 x 4 x 2 in loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks.

Personal Notes:
Personal Notes:
This freezes well.

 

 

 

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