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Breads, Rolls, and Muffins -
English Muffin Bread
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| INGREDIENTS |
- 1 cup milk
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2 tablespoons sugar
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1 teaspoon salt
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3 tablespoons butter or margarine
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1 cup warm water (105 to 115°)
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1 package active dry yeast
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5 1/2 cups flour, unsifted
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Corn meal
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| INSTRUCTIONS |
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. |
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