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English Muffin Bread for Toasting

Guest Author - Sandy Moyer

English Muffin Bread for Toasting

  • 5 1/2 cups flour
  • 2 packets active dry yeast
  • 3 T. sugar
  • 1/4 tsp. baking soda
  • 1/8 tsp. baking powder
  • 2 tsp. salt
  • 2 1/2 cups skim milk - lukewarm
  • 2 T. corn meal + additional amount for dusting loaf pans

Preparation -
Spary with non-stick cooking spray, or use solid shortening to grease 2 - 9" loaf pans. Dust with cornmeal; set aside. Combine 3 cups of flour, yeast, baking soda, baking powder and salt in a large bowl; mix well. Slowly add barely warm skim milk with mixer on low speed. Stir in the remaining flour. Place half of batter in each prepared loaf pan. Sprinkle top of each with 1 tablespoon cornmeal. Cover pans with a pastry cloth or plastic wrap. Put in a warm place to let rise for 45 minutes. Bake at 400º for 25 minutes or until top is light brown and loaves sound hollow when tapped. Cool in pans for 5 minutes; remove loaves from pan and cool on a wire racks.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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