English Muffin Bread

          

This bread has the chewy consistency of English muffins. It’s especially good toasted!

Original recipe makes 2 – 8×4 inch loaf pans

Ingredients

2 cups milk
1/2 cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
1/4 teaspoon baking soda

  • PREP

    1 hr

  • COOK

    25 mins

  • READY IN

    1 hr 25 mins

Directions

  1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
  2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Nutrition

Calories: 168 kcal
Carbohydrates: 32.4 g
Cholesterol: 2 mg
Fat: 1.2 g
Fiber: 1.2 g
Protein: 6.1 g
Sodium: 260 mg

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