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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

English Muffin Bread Recipe

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This recipe for English Muffin Bread is from The Strahsburg Family Cookbook, 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:  
Cornmeal
5 C Flour, bread, 27 ½ oz.
4 ½ t Yeast, instant or rapid rise
1 T Sugar
2 t Salt
1 t Baking Soda
2 ½ C Milk, heated to 120 degrees

Directions:
Directions:
1. Grease two 8 ½ x 4 inch loaf pans and dust with cornmeal.
2. Combine flour, yeast, sugar, salt and baking soda in large bowl.
3. Stir in hot milk until combined and dough pulls away from sides of bowl, about 1 minute.
4. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled.
5. Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula.
6. Pans should be about 2/3 full.
7. Cover pans with greased plastic and let rise in warm place for 30 minutes, or until dough until it reaches the edge of the pans.
8. Adjust oven rack to middle position and heat oven to 375 degrees.
9. Discard plastic and transfer pans to oven.
10. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking.
11. Turn bread out onto wire rack and let cool completely about 1 hour.
12. Slice, toast and serve.

Yield: 2 Loaves

Number Of Servings:
Number Of Servings:
2

 

 

 

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