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English Muffin Bread

ID: 914   Bread/Rolls  
1 cup milk
2 tbs. sugar
1 tsp. salt
3 tbs. butter
1 cup warm water (105 degree - 115 degree)
1 pkg. Fleischmann's active dry yeast
5 1/2 cups unsifted flour
corn meal

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; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto floured board; knead for 2 minutes, or until dough can be formed into a ball. (Dough may be slightly sticky). Place in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Punch down; divide in half. Shape into loaves. Roll each loaf in corn meal. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Bake at 400 degree for 25 minutes, or until done. Remove from baking pans; cool on wire racks.

Recipe Source: Fleischmann's Yeast recipe
Submitted by:
Creative Cooking

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