English Muffin Batter Bread
Print
Recipe type: Bread
Author: The Pillsbury Cookbook
Serves: 24
Easy yet rich English Muffin Batter Bread.
Ingredients
  • Cornmeal for dusting
  • 4- 4 and 1/2 All-Purpose Flour
  • 1/4 c. Sugar
  • 2 Teaspoons Salt
  • 2 Pkg Active Dry Yeast
  • 1 and 1/4 c. Water
  • 1/2 c. Oil
  • 2 Eggs
Instructions
  1. Grease two 8x4 loaf pans and dust with cornmeal.
  2. In a large bowl, combine 1 and 1/2 c flour, sugar, salt and yeast.
  3. In a small saucepan , heat the water and oil until very warm (120 degrees or so). Add the warm liquid to the dry mixture and blend at low speed until moistened. Then beat 2 minutes on medium speed.
  4. By hand, stir in 3 cups flour to create dough ball. Cover dough loosely with plastic wrap and let rise in warm place until doubled in size, around 50 minutes.
  5. Stir the batter vigorously for 30 seconds the spoon into loaf pans. Cover and let rise for another 40 minutes or so until dough doubles in size.
  6. Meanwhile preheat oven to 375 degrees. Bake 20-30 minutes until all loaves sound hollow when tapped.
  7. Remove pans immediately and cool on wire racks.
Notes
A great place to let this dough rise is in your oven with just the oven light on. Or if your oven light is out, place the dough next to a bowl of hot water in your oven.
Google Recipe View Microformatting by Easy Recipe
Recipe by Pennywise Cook at http://pennywisecook.com/english-muffin-batter-bread/