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Griffen Bakery English Muffin Bread Recipe

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This recipe for Griffen Bakery English Muffin Bread, by , is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Griffen

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I use All-Purpose, but you could use Bread Flour as well)

Directions:
Directions:
Mix everything together in a large bowl, then spoon into (4) well-greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350-degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Preparation Time:
Preparation Time:
12-15 Minutes
Personal Notes:
Personal Notes:
P.S. We've also added cinnamon sugar to the batter before portioning it out and also to the top before letting it rise. This makes a fantastic breakfast alternative for sweet french toast!

Also, you can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, until it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.

 

 

 

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