"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for English Muffin Bread, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c flour 2 pkg dry yeast 1 Tbsp sugar 2 tsp salt 1/4 tsp soda 2 c milk 1/2 c water 2 1/2 - 3 c flour
Combine all dry ingredients. Heat liquids until very warm, but not hot. Add dry ingredinets to liquid and beat. Stir in enough flour to make a stiff batter (the consistency of gooey bread dough). Sprinkle 2 greased loaf pans with corn meal. Pour in dough and let rise 45 minutes. Bake loaves at 400º for 25 minutes.
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