Recipe File: Breads
English Muffin Bread
If you love English muffins, but find the shape and size leaves you wanting more, this is the bread for you. Sliced it can be used for sandwiches or toast.
Ingredients:
5-1/2 cups warm water
6-3/4 teaspoons active dry yeast
2 tbsp salt
3 tbsp sugar
11 cups plain flour
Method:
Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Leave the dough in the bowl and let it rise until double in size. Spoon this sticky dough into four well-greased loaf pans. Let rise in pans until dough reaches the top of the pan. Bake in a preheated 175 degree Celsius oven for 45 minutes or until golden brown. Ten minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first, allow it to cool completely before slicing. This bread freezes beautifully. I slice it before freezing and just take the number of slices I need from the freezer.
Cost: $2.15 for four loaves.
From September 2013 Journal
If you love English muffins, but find the shape and size leaves you wanting more, this is the bread for you. Sliced it can be used for sandwiches or toast.
Ingredients:
5-1/2 cups warm water
6-3/4 teaspoons active dry yeast
2 tbsp salt
3 tbsp sugar
11 cups plain flour
Method:
Place all ingredients in a large bowl and mix just until incorporated. It will turn into a very wet, sticky dough. Leave the dough in the bowl and let it rise until double in size. Spoon this sticky dough into four well-greased loaf pans. Let rise in pans until dough reaches the top of the pan. Bake in a preheated 175 degree Celsius oven for 45 minutes or until golden brown. Ten minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first, allow it to cool completely before slicing. This bread freezes beautifully. I slice it before freezing and just take the number of slices I need from the freezer.
Cost: $2.15 for four loaves.
From September 2013 Journal