English Muffin Bread

Enjoy the trademark springy, moist crumb and rich taste of English muffins in loaf form—easier to make and easier to store.


Details

Difficulty

Beginner

Yield

2 loaves

Prep Time

15 minutes

Rise Time

45 minutes

Bake Time

25 to 30 minutes

Ingredients


  • 4-1/2 to 5 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • Cornmeal

Directions


Combine 2-1/2 cups flour, undissolved yeast, sugar, salt and baking soda in a large mixer bowl. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spread batter in 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal.

Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

Bake in preheated 400°F oven for 25 minutes or until done.  Remove from pans; cool on wire rack.  Slice; toast to serve.

Cinnamon-Pecan English Muffin Bread Variation:
Stir in 2/3 cup chopped, toasted pecans and 1-1/2 teaspoons cinnamon to batter. Proceed as directed.