Traditional English Muffins in a Loaf
via Fleischmann's
A classic bread recipe that transforms English muffins into a loaf, perfect for toasting and spreading with butter.
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Prep
N/A (est. 15 min)
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Cook
25 min
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Serves
2
🧂Ingredients
- •6 cups unsifted flour
- •2 packages Fleischmann's Active Dry Yeast
- •1 tablespoon sugar
- •2 teaspoons salt
- •1/4 teaspoon baking soda
- •2 cups milk
- •1/2 cup water
- •Cornmeal
👩🍳Instructions
- 1
Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120°-130°F.). Add to dry ingredients and beat well.
- 2
Stir in remaining 3 cups flour to make a stiff batter.
- 3
Spoon into two 8½” x 4½” x 2½” loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
- 4
Cover; let rise in a warm place, free from draft, for 45 minutes.
- 5
Bake at 400°F. for 25 minutes.
- 6
Remove from pans and cool.