| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 1 | servings | |
INGREDIENTS
| 2 | c | Whole Milk |
| 1/2 | c | Water |
| 6 | c | All-purpose Flour; divided |
| 2 | pk | (.25-oz) Active Dry Yeast |
| 1 | tb | Granulated Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Baking Soda |
| Cornmeal |
INSTRUCTIONS
Makes 2 loaves The Cook and Kitchen Staff are continuing to offer you some of our best recipes from "Our Daily Bread" collection. Today's exploration of international breads takes us to England, where a traditionally tasty muffin recipe is prepared as a loaf. This recipe is for an easy-to-prepare yeast bread with no kneading required! The texture is much like that of English muffins, so it's perfect for slicing and toasting because it really gets a grip on your jam, jelly, or marmalade in the morning. In a small saucepan, heat the milk and water over medium heat until very warm. Meanwhile, combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warm milk and water, and beat well. Stir in enough of the remaining flour to make a stiff batter. Spoon into two 9 by 5-inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes to an hour. Bake in a pre-heated 400-F degree oven for 25 minutes. Remove from pans immediately, and cool on a wire rack. Store in an airtight container; may freeze for up to 90 days. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 10, 1998, converted by MM_Buster v2.0l.
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