English Muffin Batter Bread
The English muffin flavor of the bread was spot on and the texture wasn't too bad as it still had some nooks and crannies. Amazing, considering it was such a flat loaf. I will most definitely be making another attempt at this, but only when I'm completely alone in my kitchen. I'm sure my next try will be totally successful. Thank you, for this wonderful recipe.
Yield
24 servingsPrep
10 minCook
80 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
yeast, active dry
active, dry |
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
all-purpose flour
|
|
| 3E+1 | ml |
yeast, active dry
active, dry |
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
water
|
|
Directions
Combine 3 cups of the flour, yeast, sugar, salt and soda.
Heat the milk and water until very warm, 120℉.
Pour liquids into dry mixture, and beat well.
Mix in enough of the remaining flour to make a stiff dough.
Grease two 8½ x 8½ inch bread pans, and sprinkle them with cornmeal.
Spoon the dough into the pans.
Sprinkle additional cornmeal on top of the loaves.
Cover and let rise in a warm place for 45 min.
Bake at 400℉ for 25 min.
Remove loaves from pans and cool on a wire rack.
Makes 2 loaves.
