Tuesday, March 23, 2010

English Muffin Loaves

Don't you just love English Muffins?  With all the nooks and crannies to hold the butter and jam you slather on?  They are so nice and crunchy when toasted.  Yum.  Well here is a recipe for English Muffins only in a loaf!  It tastes just like the real thing but easier to make.  I say that, yet I have never made individual English muffins.  Why should I  when I have this terrific recipe!?  I got it from a magazine years ago, don't remember which one.

English Muffin Loaves

2 pkgs. Fleischmann's active dry yeast
6 cups unsifted flour
1 T. sugar
2 t. salt
2 cups milk
1/4 t. baking soda
1/2 c. water

Combine 3 cups flour, yeast, sugar, salt and soda.  Heat liquids until very warm (120-130degrees F)  Add to dry mixture; beat well.  Stir in rest of flour to make a stiff batter.  Spoon into two 8 1/2 x 4 1/2 inch pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover; let rise in warm place for 45 min.  Bake at 400 degrees F for 25 minutes.  Remove from pans immediately and cool.

This is great served with your favorite jam or try my recipe for bread machine jam.

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