English Muffin Bread

English Muffin Bread

Print Recipe

Yield

2 loaves 2 loaves

Difficulty

Easy Easy

Prep Time

0:15 0:15

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

4-1/2 to 5 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant 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.

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