The Hungry Canary

1990 Christmas Collection · Archived Recipe

English Muffin Bread

A community recipe contributed by Betty Main.

Jump to Ingredients

Gather

Ingredients

  • 2 packages active dry yeast
  • 6 cups unsifted flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 cups milk
  • ¼ teaspoon baking soda
  • ½ cup water
  • Cornmeal, for pans

Bake

Directions

  1. Combine 3 cups flour, yeast, sugar, salt, and baking soda.
  2. Warm milk and water to 120–130°F. Add to dry mixture and beat well.
  3. Stir in the remaining flour to make a stiff batter.
  4. Spoon into two greased, cornmeal-sprinkled 8½ × 4½-inch loaf pans. Sprinkle tops with cornmeal.
  5. Cover and rise in a warm place for 45 minutes.
  6. Bake at 400°F for approximately 25 minutes. Remove from pans immediately and cool. Slice and toast to serve.

Kitchen Notes

Original yield: two loaves, about 16 slices each. The brown stain next to this recipe on the family copy is remembered as vanilla.

Historical recipe, not independently tested for The Hungry Canary.

Original Source

Submitted by Betty Main. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 9. From Mother's cookbook collection.