RECIPE: english muffin loaves
Cut-paste didn't work, so here it is:
ENGLISH MUFFIN LOAVES:
2 CUPS MILK
1/2 CUP WATER
5-6 CUPS ALL PURPOSE FLOUR
2 PKG ACTIVE DRY YEAST
1 TEASPOON SUGAR
1/4 TEASPOON BAKING SODA
Combine milk and water in small saucepan. Heat over low heat until liquids are very warm -- [120-130 degrees].
Place 4 cups flour yeast, sugar, salt, and baking soda in bowl.
Attach dough hook.
Turn to speed 2 and mix 15 seconds.
Gradually add warm liquids to flour mixture, about 30 seconds.
Mix 1 minute longer.
Continuing on Speed 2, add remaining flour 1/2 cup at a time.
Knead on Speed 2 for 2 minutes. Dough will be very sticky.
Spread dough into two 8.5 x 4.5 x 2,5" loaf pans that have been greased and sprinkled w/ cornmeal.
Let rise in warm place 45 minutes.
Bake at 400 for 25 minutes.
Remove from pans immediately and cool on wire racks.
Yield: 2 loaves
I USED A HAND MIXER AND DID NOT KNEAD. USED ROUND COFFEE CANS AND BAKED FOR 35 MINUTES.
The bread came out of the pans fairly easily, and we had egg McMuffins for breakfast!