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English Muffin Bread Recipe

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This recipe for English Muffin Bread, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Ross
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. warm water
1 Tbsp. sugar
1 Tbsp. or packet of active dry yeast
1 scant Tbsp. salt (2 tsp.)
1 3/4 c. buttermilk (or sour milk - 1 Tbsp. vinegar to 1 c. milk), warmed
5 - 5 1/2 c. unbleached all-purpose flour
cornmeal

Directions:
Directions:
Dissolve sugar in warm water, then add yeast and dissolve. After mixture bubbles, add milk; stir. Add 2 cups of flour and mix well. Add salt; mix. Then add the rest of the flour. Let rise until doubled in size, about 1 hour. Pound down dough and knead out bubbles; let rest 5 minutes. Lightly oil 2 loaf pans and dust sides and bottom with cornmeal. Put dough in pans and spray the tops lightly with cooking spray. Let rise 1 hour in cold oven - do not remove - set timer to 15 minutes and turn oven to 400F. Then turn oven down to 350F for 20 minutes.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
I inherited this from a friend of mine and its really good!

 

 

 

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