English Muffin Bread
Recipe by: Cooks Country, modified by the O’Connor clan
Servings: 4
| Amount |
Ingredient |
Prep Notes |
| |
cornmeal |
|
| 5 cups |
bread flour |
|
| 1 tablespoon |
sugar |
|
| 2 teaspoons |
salt |
|
| 1 teaspoon |
baking soda |
|
| 2 1/2 cup |
whole milk |
heated to 120° |
- grease two 8 1/2 by 4 1/2 loaf pans and dust with cornmeal
- combine remaining dry ingredients in a large bowl, stir in milk until dough pulls away from edges of the bowl
- cover dough and let rise in a warm place for about 30 minutes, until doubled and bubbly
- stir dough and divide between loaf pans, pushing dough into the corners of the pans with a greased spatula
- cover pans and let rise for another 30 minutes, until dough reaches the top of the pans
- adjust oven racks to middle position and preheat to 375°
- uncover dough and cook until well browned, about 30 minutes. Rotate pans halfway through
- turn out bread onto cooling rack and let cool
- note: dough is very sticky
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