English Muffin Bread

Name: English Muffin Bread
Total time: 30 min
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

www.fleischmannsyeast.com

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Total: 30

Servings: 2

Cost: $10.37 /serving

Ingredients

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Instructions

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Step 2

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.