a pleasant variation on the typical shrimp salad. When I wanted a recipe to use all the dill I had growing in my garden, I created this one. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon white sugar
- ½ cup warm water (110 degrees F/45 degrees C)
- 2 cups warm milk (110 degrees F/45 degrees C)
- 6 cups bread flour, divided
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 tablespoons yellow cornmeal
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9×5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 216 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Just toasted a slice! Delicious! I stirred mine by hand, easy enough. Added some water as it was dry and not taking flour. My dough was a craggly looking , very thick batter. I scooped it into the pans and crossed my fingers. Turned out good with nice nooks and crannies. Will make again.
I’ve made quite a number of different English Muffin loaf recipes and this one is the best I’ve found. No need to look further. This is SO good toasted with butter on it. I like peanut butter too. You won’t be disappointed.
Superb! Very easy to make, which I love! Makes the best toast ever!
I baked it for 40 mins 400 degrees. Delicious. Soft. Will make again!
Simple and yummy! I’ll do it again!
Definitely not the same taste as a traditional english muffin I’m used to but still had a good taste.
Very nice toasted and for breakfast. I guess it’s the baking soda that puts the holes in the bread. Really easy, and because I made very small loaves ended up with 3 of them. I’m freezing two of them for when I don’t feel like making bread. Didn’t have any issues with the dough being too sticky or not sticky enough. I did roll in corn meal before baking just to make them a tad more English muffin-y. Thanks for the recipe!
This recipe is exactly the same as the English Muffin Bread submitted by Jo. The only difference is, one is called a bread and other is called a loaf – otherwise everything is exactly the same.