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English Muffin Bread Recipe

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This recipe for English Muffin Bread is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups all-purpose flour
1 envelope Fleischmann's QuickRise Yeast (2 ¼ tsp.)
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
cornmeal
Directions:
Directions:
In a large bowl, combine 3/4 cups flour, undissolved yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spoon batter into a (8-1/2 x 4-1/2-inch) loaf pan that has been greased and sprinkled with cornmeal. Cover; let rise in warm, draft- free place until doubled in size, about 30 minutes. Bake at 400oF for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.
Variation: Cinnamon-Pecan English Muffin Bread: Stir in 2/3 cup chopped pecans, toasted and 1-1/2 teaspoons ground cinnamon to batter. Proceed as directed.

 

 

 

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