ENGLISH MUFFIN BREAD LOAVES

Yield: 2 - 9-1/4"x5-1/4" loaves.

I love English muffins and I think most other people do, as well. Home-made ones are fabulous. You just need a lot of rings.

They rise and bake quickly and are quite easy to prepare.

I decided to try baking English

Like the muffins, they are easy to make and are great for sandwiches, breakfast toast; brunches and lunches. Indeed, they are a versatile and tasty bread. English muffins and bread loaves freeze very well and are practical to bake in larger quantities.

INGREDIENTS

• 2 Lbs. Bread flour.
• 5 Tsp. Dry yeast.
• 4 Tsp. White granulated sugar.
• 2 1/2 Tsp. Salt.
• 3/8 Tsp. Baking soda.
• 2 1/2 Cups Milk.
• 5 Ounces Water.
• Cornmeal for baking pans.

PREPARATION

1. Oil 2 baking loaf pans [9 1/4"x5 1/4"] and sprinkle evenly with cornmeal. Reserve.



2. Combine all dry ingredients in the work bowl of your mixer fitted with a paddle attachment.



3. Place water and milk in a sauce pot and heat until quite warm; 120 to 130°F.



• Add to dry ingredients in mixer work bowl and beat well to mix.



4. Divide mixture in half. It is not a batter and so you will have to shape the dough to fit evenly in your prepared pans.



• Sprinkle top of loaves with cornmeal.



5. Cover and let rise to top of pan. [Domed slightly above.] About 30 minutes or slightly more.



6. Pre-heat oven to 400°F.



7. When fully risen, place pans in oven and bake for about 25 minutes or until done.



• I check the loaves with an instant read thermometer. Internal temperature should be 195 to 200°F.



8. When baked, immediately remove loaves from pans and cool on rack.