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RECIPE: english muffin loaves

Posted by chery2 (My Page) on
Wed, Jun 20, 07 at 22:21

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
CORNMEAL

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.
Cover.
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!

chery2

Spread dough


Follow-Up Postings:

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RE: RECIPE: english muffin loaves

We use a similar recipe, and it's become one of our two everyday breads. English Muffin bread makes some of the best toast you'll ever eat.

Nice tip on the coffee cans. I'm gonna try it that way next time I make this bread--which I do once weekly.


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RE: RECIPE: english muffin loaves

This is the recipe I use all the time also and always keep a bag of the bread processed into bread crumbs.......makes the best ones.


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