English Muffin Bread

Submitted By: Pam Puckett


  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 cup warm water (105 to 115°)
  • 1 package active dry yeast
  • 5 1/2 cups flour, unsifted
  • Corn meal


Scald the milk by heating to almost boiling; stir in sugar, salt, and butter. Cool to lukewarm.

Sprinkle yeast into a large, warm bowl and add water. Stir until yeast is dissolved. Stir in the lukewarm milk mixture. Add 3 cups flour and beat until smooth.

Add enough flour to make a soft dough. Turn onto a floured board and knead for about two minutes or until dough is manageable and can be formed into a ball. Place into a greased bowl and grease the top. Cover and let rise until doubled, about one hour.

Punch down; divide in half. Shape into two loaves. Roll each loaf in corn meal and place in two greased 8 1/2-x 4 1/2-x 2 1/2-inch loaf pans. Cover and let rise until doubled; about one hour.

Preheat oven to 400° and bake for 25 minutes, or until done. Remove from pans and cool on wire rack.