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Source: Stop and Smell the Rosemary

English Muffin Bread
Makes a tasty home-made bread!
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Serves: Yields 2 loaves
Prep Time: 0 minutes
Cook Time: 25 minutes
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6 cups all-purpose flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal




Lightly grease two 81/2 by 4 1/2 inch loaf pans and sprinkle them with cornmeal. Combine 3 cups flour, yeast, sugar, salt, and baking soda in a large bowl. Set aside. Heat milk and water in a small saucepan until very warm. Add milk mixture to flour mixture. Beat well. Stir in 2 1/2 to 3 cups more flour to make a stiff batter. Spoon batter into pans. Loosley cover and let rise in a warm place for 45 minutes. Preheat oven to 400 degrees. Bake 25 minutes. Remove immediately and cool on wire rack.




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