Receta English Muffin Bread (also includes metric measurements)
A friend spends her summers in Montana. She just returned to the desert and bought back a jar of Wild Huckleberry Preserves for everyone on the church staff. That little jar of preserves was calling out for a loaf of English Muffin Bread, fresh and hot from the oven. I had to oblige.
This is a quick and easy bread - only rises once. It would be a great one to try if you're new to bread baking.
Adapted from Allrecipes
Ingredients
- 2 cups milk (475 ml)
- 1 cup water (240 ml)
- 2 tablespoons cornmeal (15 g)
- 6 cups bread flour (820 g)
- 2 (.25 ounce) packages active dry yeast (14 g)
- 1 tablespoon sugar (10 g)
- 2 teaspoons salt (10 g)
- 1/2 teaspoon baking soda (2 g)
Directions
Heat the milk and water until very warm (125 F/50 C).
Lightly grease two 8 x 4 inch loaf pans and sprinkle with cornmeal.
In a large bowl, mix half of the flour with the remaining dry ingredients.
Add liquid.
Add remaining flour, a cup at a time.
Spoon the stiff batter into prepared pans.
Cover and let rise until almost doubled in size about 45 minutes
Preheat oven to 400 F/ 200 C.
Bake until golden brown, about 25 minutes.
Remove from pans and cool.