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English Muffin Bread

4-1/2 to 5 cups all-purpose flour
2 envelopes RapidRise Yeast
4 tsp sugar
2 tsp salt
1/4 tsp baking soda
2 c milk
1/2 c water

Combine 2-1/2 cups flour, undissolved yeast, sugar, salt and baking soda in a large mixer bowl. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spread batter in 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal.

Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

Bake in preheated 400°F oven for 25 minutes or until done. Remove from pans and cool on wire rack.

Calories : 110
Total Fat : 0.5 grams
Saturated Fat : 0 grams
Cholesterol : 0 milligrams
Sodium : 220 milligrams
Total Carbohydrates : 22 grams
Sugar : 2 grams
Dietary Fiber : <1 grams
Protein : 4 grams
Serving Size: 1 slice (1/24 of recipe), 57 grams (2 ounces)