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|English Muffin Bread|
|Recipe courtesy North Dakota Wheat Commission|
|7 - 7 1/2 cups enriched bread flour
2 teaspoon salt
1 tablespoon sugar
2 packages active dry yeast
1/2 cup water (110 - 120 degrees F)
1/2 cup milk
1/2 teaspoon soda
1 tablespoon warm water
|In large mixing bowl combine 4 cups flour, sugar and salt. Dissolve yeast in water. Heat milk until warm (110 degrees F) and combine with yeast; add to flour mixture. Beat until smooth. Cover; let rise in a warm place until doubled, approximately 1 hour.
Stir batter down. Dissolve soda in warm water and add to batter. Mix well. Add enough flour to make a stiff, yet manageable dough. Knead 4 to 5 minutes.
Divide dough in half. Place each half in a well-greased 2 pound coffee can or in round glass tube. Let rise until doubled and bake at 375 degrees F. (40-45 minutes in coffee can; 45-50 minutes in glass tube.)
Remove from baking container. Cool. Slice and toast to serve.