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| Grandma's English Muffin Bread |
"Like english desserts, slices of this bread should be toasted to flavor right. Grandma used to bake this in massive greased cans coated with cornmeal, which introduced to the english muffin look. Today she uses non-stick pans."
Ingredients :
- 3 cups all-reason flour
- 2 1/four teaspoons active dry yeast
- 1/2 tablespoon white sugar
- 1 teaspoon salt
- 1/eight teaspoon baking powder
- 1 cup warm milk
- 1/4 cup water
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 3H20M |
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- Place components within the bread device pan in the order counseled by the manufacturer. Select the dough cycle.
- Divide dough into unequal elements, and shape into loaves. Place in a single nine x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are most efficient, however greased and floured ordinary pans will suffice. Cover, and allow to raise until doubled in size.
- Bake at 400 levels F (205 levels C) for approximately 15 mins. Grandma bakes hers longer for a extra browned and chewier crust.
Notes :
- Reynolds® parchment can be used for easier cleanup/elimination from the pan.
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