|Formed and rising|
|One turned - one waiting to turn|
|Cool first---Insert fork just a little all the way around|
English Muffin Bread
5 cups flour 1/4 teaspoon baking soda
2 packages dry yeast 2 cups milk
1 Tablespoon sugar 1/2 cup water
2 teaspoons salt Cornmeal
Combine 3 cups flour, undissolved yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120 - 130 degrees) Add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter. Spoon into two 8x4x2 inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle top with cornmeal. Cover. Let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Let rest 5 minutes. Remove from pan. The bread must be toasted to get full flavor.
Changes I made............Instead of putting into loaf pans, I cut and form small to medium rounds and cover both sides with cornmeal. Dough will be very soft, so pour out dough on well floured parchment paper. Sprinkle with just a tablespoon or more of flour at a time until you can handle it. Hand press dough to desired thickness (1/2 inch) on paper covered with cornmeal. (One long piece of parchment paper---cornmeal at one end, flour at the other.) Let rise until puffed. In a lightly greased skillet cook as a pancake...Medium to medium low setting. When nicely browned turn and brown the other side. Then place into a 350 degrees oven to finish cooking. Depending on how thick your muffins are will depend on how long they need to cook. Let the internal temperature reach about 200 to 210 degrees. Split with a fork and pull apart. Toast.
|After inserting fork all the way around, gently pull apart|