ENGLISH MUFFIN BATTER BREAD
This is King Arthur Flour Company's recipe. After talking with PJ (at KAF), I tried it with instant yeast and now I make it a lot. This is so yummy, toasted with lots of butter and jam slathered on it!!

5 1/2 cups King Arthur Unbleached All-Purpose Flour *
4 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Course cornmeal

Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120F to 130F. Pour liquids into dry mixture, and beat well. Mix in the remaining flour.

Grease two 8-1/2 x 4-1/2-inch bread pans, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes, or till the dough is cresting over the rims of the pans. Bake at 400F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves.

The flour can be obtained on-line from King Arthur Flour Company

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved