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English Muffin Loaf

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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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