This bread has the chewy consistency of English muffins. It’s especially good toasted!
Ingredients
- 2 cups milk
- ½ cup water
- 2 tablespoons cornmeal
- 6 cups bread flour
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon white sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
Directions
Step 1
Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
Step 2
In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Step 3
Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 168 | |
% Daily Value * | |
Total Fat1g | 2% |
Saturated Fat0g | 2% |
Cholesterol2mg | 1% |
Sodium260mg | 11% |
Total Carbohydrate32g | 12% |
Dietary Fiber1g | 4% |
Total Sugars2g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium35mg | 3% |
Iron2mg | 11% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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