"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

English Muffin Bread Recipe

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

Added: Sunday, March 22, 2009


6 c. unsifted flour
2 pkg. active dry yeast
1/4 tsp. baking soda
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/2 c. water

Combine 3 cups flour, yeast, sugar, salt & soda. Heat liquids until very warm (120 to 130). Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter.
Grease and sprinkle cornmeal into 2 8 1/2" x 4 1/2" pans. Spoon batter into pans. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes.
Bake at 400 for 25 minutes. Remove from pans immediately and cool.
To serve, slice and toast.




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