English Muffin Bread Recipe
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Toast this bread up for a crunchy, delicious breakfast treat.
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1/2 cup cornmeal enough to sprinkle pans and on top of dough
6 cups flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
:2 8x4x2 inch loaf pans, large mixing bowl, medium saucepan
Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120Â°-130Â°F.)
Using a wooden spoon, stir the milk mixture into the flour mixture.
Stir in the remaining 3 cups of flour.
Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
Divide the dough in half and place each in a prepared bread pan.
Sprinkle the tops with some more cornmeal.
Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
Preheat the oven to 400Â°F.
Bake approximately 25 minutes or until golden. The dough will not rise to the top.
Immediately remove from the pans and cool on a wire rack.
Whole Wheat English Muffins
cornmeal as needed
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