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August 2, 2011
English Muffin Bread
Old-Fashioned Breads
Prep time:
15 minutesbaking time:
25 minutes“Grandma often baked this bread in empty cans. Then the slices looked like English muffins.”
Ingredients
Serves 24
- Cornmeal
- 6 cups all-purpose flour, divided
- 2 envelopes dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 cups milk
- 1/2 cup water
Directions
1
Lightly grease two 9 x 5-inch loaf pans.
2
Combine 3 cups flour, yeast, granulated sugar, salt and baking soda in a large bowl and mix well.
3
Combine milk and water in a medium saucepan. Cook over medium heat, stirring continually, until a candy thermometer inserted in mixture registers 120ºF to 130ºF. Add milk mixture to flour mixture.
4
Beat with an electric mixer set at medium speed until smooth. Stir in remaining 3 cups flour. Sprinkle prepared loaf pans with a small amount of cornmeal.
5
Spoon batter into loaf pans. Spray lightly with nonstick cooking spray. Sprinkle with a small amount of cornmeal. Let rise, covered, for 1 hour.
6
Preheat oven to 400ºF. Bake loaves until golden, about 25 minutes. Transfer to wire racks to cool.
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Grandma's Secret Trick
Grandma's Secret Trick
To bake the bread in cans, Grandma chose clean, empty cans from 14 to 17 ounces with both ends removed. She shaped the dough into five balls, then rolled the dough balls in rolled oats or cornmeal. After placing them in well-greased cans, she baked as directed, then ran a knife around the breads and removed them from the cans.
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