English Muffin Bread
The Trademark Springy, Moist Crumb and
Rich Taste of English Muffins
Easier to Make and Easier to Store
Makes 2 Loaves
5 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
4 teaspoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
In a large bowl, combine 1-1/3 cups flour, undissolved yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120° to 130°F). Gradually 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. Spoon batter into 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 30 minutes.
Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.
Variation: Cinnamon-Pecan English Muffin Bread: Stir in 2/3 cup chopped pecans, toasted and 1-1/2 teaspoons ground cinnamon to batter. Proceed as directed.
Per Serving (Plain Recipe)
Serving Size: 1 slice (1/24 of recipe)
Serving Weight: 57 grams (2 ounces)
Calories: 110; Total Fat: 0.5 g; Saturated Fat: 0 g;
Cholesterol: 0 mg; Sodium: 220 mg; Carbohydrates: 22 g; Dietary Fiber: <1 g ; Sugars: 2 g; Protein: 4 g