English Muffin Bread
From Yankee Magazine — January 1984
From More Great New England Recipes — January 1984
Bread Recipes
Yield: Makes 2 loaves.
This coarse-textured bread is reminiscent of English muffins. Knead it as little as possible, since kneading develops a finer texture.
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter or margarine
- 1 cup warm water
- 1 package (scant tablespoon) active dry yeast
- 5-1/2 cups flour (approximately)
Scald milk; stir in sugar, salt, and butter. Cool to lukewarm. Pour the warm water into a large warmed bowl and sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto a floured board; knead for 2 minutes or less, just until dough can be formed into a ball. (Dough may be slightly sticky.) Place in a greased bowl; turn to grease top. Cover and let rise until doubled, about 1 hour. Punch down dough; divide in half. Shape into 2 loaves. Roll each loaf in cornmeal. Place in greased 4- by 8-inch loaf pans. Cover and let rise until doubled, up to 1 hour. Bake at 400 degrees F for 20 minutes or so until done. Remove from baking pans; cool on wire racks. Slice and toast like English muffins.
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