English Muffin Bread Loaf Recipe Taste Of Home Stir in remaining 3 cups flour (batter will be stiff). do not knead. grease two 8x4 in. loaf pans. sprinkle pans with cornmeal. spoon batter into the pans and sprinkle cornmeal on top. cover and let rise in a warm place until doubled, about 45 minutes. bake at 375° until golden brown, about 35 minutes. remove from pans immediately and cool on. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. beat on high 3 minutes. stir in remaining flour (batter will be stiff). do not knead. grease two 8x4 in. loaf pans. sprinkle pans with cornmeal. spoon batter into pans and sprinkle cornmeal on top. cover and let rise in a warm place until doubled, about 45 minutes.
Homemade English Muffin Bread Recipe Taste Of Home While the dough is rising, preheat the oven to 350°f. place the pans on the center oven rack in the oven and bake for 30 minutes. after 30 minutes, brush the surface of the bread generously with about half the melted butter. return the pans to the oven and bake 10 more minutes. Spray a 9×5 inch loaf pan lightly with cooking spray. add ¾ of the cornmeal to the pan and shake it around so the bottom and sides of the pan are coated, set aside. add the milk and water, stir until a wet dough is formed, and there are no dry patches or dry flour on the sides of the bowl. Roll to 1 3 in. thickness on a cornmeal covered surface. cut into circles with a 3 1 2 in. or 4 in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. place muffins, cornmeal side down, in a greased skillet; cook over medium low heat until bottoms are browned, 12 14 minutes. Instructions. in the large bowl of a stand mixer, whisk together flour, yeast, sugar, salt and baking soda. in the microwave or in a saucepan on the stovetop, heat the milk and water until very warm, but not boiling (about 120°f – 130°f). add the warm milk mixture to the flour mixture.
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