English Muffins in a Loaf
Yield
16 servingsPrep
45 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ¾ | cups |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | tablespoon |
sugar
|
|
| 2 ⅓ | teaspoons |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
water
|
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 15 | ml |
sugar
|
|
| 12 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
water
|
|
| 1 | x |
cornmeal
|
*
|
Directions
Measure flour by spooning lightly into a cup.
Combine three cups flour, yeast, sugar, salt, and soda.
Heat milk and water to 120 to 130 degrees F.
Add to dry mixture; beat well.
Stir in enough more flour to make a very stiff batter.
Spoon into two loaf pans that are greased and sprinkled with cornmeal.
Let rise for 45 minutes.
Bake for 25 minutes at 400℉ (200℃).
Remove from pans immediately and let cool.
