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English Muffin Bread Recipe


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     English Muffin Bread

Category   Desserts - Breads
Sub Category   None
Servings   4 1/2 Loaves

5-6 C Flour
1 TBS Sugar
2 PKG or 2 TBS fresh granular yeast
1/2 TBS Sea Salt or Salt
1/2 TSP Baking soda
2 C Buttermilk
1/2 C Water

Combine milk and water and microwave 3 minutes. It will look skanky and separated, but don’t worry. Stir together 3 cups flour, sugar, yeast, salt and soda. Stir in hot liquids. Stir in 2 more cups of flour. (I rarely need more than 5.) Grease or “Pam-spray” 2 loaf pans or 1 long pan. Pour dough into pan and spread out. Cover and let rise 45 minutes to 1 hour until doubled. In the cool weather, I put them on a heating pad set on low. Bake in a preheated 400 degree oven for 30 minutes. (35 for the Pullman pan.) This rough textured white bread is best eaten toasted. Doubling the recipe ensures no leftover buttermilk, unless you can find it in pint containers.

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