Monday, November 2, 2009

English Muffin Bread

My Mother-in-law made this for my children for years and they loved it.  It’s about the only keeper recipe 
(let alone a bread recipe) that is made in the microwave!  Ok…I know you’re turning against me but trust me on this.  By the way, it’s made for toasting if that helps.

2 packages dry yeast 
                                1 T. sugar                                      
½ t. baking soda 
5 cups flour, divided 3 c. and 2 c.
2 t. salt
2/3 cup powdered milk 
2 ½ cups water
1-2 cups dried crasins
Cornmeal
  1. Grease 2 glass bread pans and sprinkle with cornmeal to coat.
  2. Combine the yeast, sugar, baking soda, 3 cups flour and salt together in a bowl.
  3. Combine water and dry milk and microwave for 2 minutes on high.
  4. Set aside.  This should be warm not hot.
  5. Add water mixture to the flour mixture and mix well.
  6. Add craisins.
  7. Add remaining flour to make a stiff batter.
  8. You can knead lightly on a floured surface if desired.
  9. Divide mixture evenly in pans.
  10. Cover and let rise about 45 minutes.
  11. Microwave, one at a time, on high 5-7 minutes until bread starts to pull away from sides of the pan and top is dry, not doughy.
  12. You can also bake at 325 degrees for 10 to 15 minutes.
  13. Remove from pans immediately and let cool on a wire rack.
  14. Slice into 1” slices and toast.  Serve with butter.
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