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English Muffin Bread Recipe

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This recipe for English Muffin Bread is from The Chernoff Family Cookbook Project, 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:  
5 1/2 cups flour, 2 packages dry yeast, 1 TBSP sugar, 2 tsp salt, 1/4 tsp baking soda, 2 cups milk, 1/2 cup water, yellow corn meal
Directions:
Directions:
Dissolve yeast and sugar in water (120-130 degrees).

Combine 3 cups flour with salt and baking soda.

Heat milk to 120-130 degrees.

(alternative: mix all dry ingredients and heat all liquids)

Add all together and mix well.

Stir in additional 2 1/2 cups (or 2 cups) flour to make a stiff paste.

Grease (or use Pam) two 8 1/2” by 4” pans. Sprinkle with corn meal to coat insides.

Spoon dough into pans.

Sprinkle tops with corn meal.

Cover with towels: let rise 45 minutes in warm (200 degree) oven.

Remove towels: bake at 400 degrees for 30 (or 35) minutes.

Remove from pans and cool.
Personal Notes:
Personal Notes:
Harold Chernoff liked baking. This recipe needs no yeast. Toast it twice.

 

 

 

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