English Muffin Bread

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour and beat until smooth. Add enough more flour to make a soft dough. Turn out onto a floured board. Knead 2 minutes or until dough can be formed into a ball (might be slightly sticky.) Place in greased bowl. Grease top. Cover. Let rise until doubled, about an hour.

Punch down. Divide in half. Shape into loaves. Roll each loaf in cornmeal. Place each loaf in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise until doubled, about an hour.

Bake at 400°F for 25 minutes, or until done. Remove from baking pans. Cool on wire racks.

Cookbook Section: Breads / ID: 130

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