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| Grandma's English Muffin Bread |
"Like english cakes, slices of this bread ought to be toasted to taste proper. Grandma used to bake this in huge greased cans lined with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans."
Ingredients :
- three cups all-motive flour
- 2 1/four teaspoons lively 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 substances within the bread system pan inside the order cautioned by the producer. Select the dough cycle.
- Divide dough into unequal components, and shape into loaves. Place in one nine x 5 inch loaf pan and one 7 x three inch loaf pan; non-stick pans are premier, however greased and floured normal pans will suffice. Cover, and allow to raise till doubled in size.
- Bake at 400 stages F (205 ranges C) for about 15 mins. Grandma bakes hers longer for a extra browned and chewier crust.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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