English Muffin Bread 3
Most of my cooking and baking is from scratch, and I think it's worth the time and effort. Everyone enjoys homemade goodies like this delicious bread.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 5 cups all-purpose flour divided
- 2 packages active dry yeast (1/4 ounce each)
- 2 cups warm milk 110f deg to 115f deg
- 1/2 cup warm water 110f deg to 115f deg
- cornmeal
- Carbohydrate 16.0628472817284 g
- Cholesterol 6.65379971590909 mg
- Fat 2.57663686103685 g
- Fiber 0.630771885263318 g
- Protein 3.04098892765068 g
- Saturated Fat 1.47426188403454 g
- Serving Size 1 1 (54g)
- Sodium 379.051668150853 mg
- Sugar 15.4320753964651 g
- Trans Fat 0.277571627257667 g
- Calories 101 calories
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.
