Homemade English Muffin Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 32
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 5 cups all-purpose flour divided
- cornmeal
- 2 cups warm milk (110° to 115°)
- 1/2 cup warm water (120° to 130°)
- Carbohydrate 14.6119894976375 g
- Cholesterol 3.812890625 mg
- Fat 1.6332595314914 g
- Fiber 0.539093760263318 g
- Protein 1.95901276287795 g
- Saturated Fat 0.941834791704992 g
- Serving Size 1 1 serving (22g)
- Sodium 367.321625537217 mg
- Sugar 14.0728957373742 g
- Trans Fat 0.163929322996304 g
- Calories 82 calories
Directions In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375degrees. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves. Originally published as English Muffin Bread in Cookin' Up Country Breakfasts Cookbook 1994, p56 Nutritional Facts 1 serving (1 slice) equals 83 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 165 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
