OINK Posted March 4, 2009 Share Posted March 4, 2009 5 1/2 - 6 cups flour 2 pkgs. active dry yeast 1 Tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups milk 1/2 cup water cornmeal Combine 3 cups flour,yeast,sugar,salt,and baking soda. Heat liquids until very warm. ( 120-130 degrees) Add to the dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 greased loaf pans that have been sprinkled with cornmeal. Cover; let rise in a warm place for 45 mins. Sprinkle tops with cornmeal. Bake at 400 degrees for 25 mins. Remove from pans and cool. Slice and toast just like the muffins. Link to comment
Leah Posted March 5, 2009 Share Posted March 5, 2009 This looks good. Do you think it would stick without the dusting of cornmeal? Link to comment
OINK Posted March 5, 2009 Author Share Posted March 5, 2009 I think the cornmeal is just to imitate the original muffins. You know how they have cornmeal on them. Maybe not alot, but they do have it. I think if you greased the pan real good, it shouldn't stick Link to comment
Leah Posted March 5, 2009 Share Posted March 5, 2009 Oh good, I'm going to try it then. It sounds like a nice recipe. Thanks for posting it. Link to comment
Crazy4Canning Posted March 5, 2009 Share Posted March 5, 2009 Thank you so much for this recipe. I've been wanting to try something like this for a while now and haven't been able to find a recipe. My gramma used to buy this from the store and we would LOVE to eat it with her preserves. YUM. I can't wait for the weekend to try it. Link to comment
Rezgirl Posted March 5, 2009 Share Posted March 5, 2009 My mom has made this many times, and it is delicious. The recipe she used was in the manual that came with her Kitchen Aid mixer way back when? We had this for breakfast many Sunday mornings. Link to comment
sassenach Posted March 6, 2009 Share Posted March 6, 2009 I love english muffins and the cost is high at the market. Thanks so much for posting this recipe, it sounds sooooooo good! Link to comment
Suz Posted March 6, 2009 Share Posted March 6, 2009 This looks good. Do you think it would stick without the dusting of cornmeal? I've made this recipe for years and the cornmeal is just a window dressing. I've also made these up ahead of time in a ziplock ala 'make my own mix' using dry milk and it worked just fine. I only like it toasted, super yummy with marmlade and dripping with butter. (and I wonder why I'm fat? ROFL) Thanks posting this recipe Oink and reminding me how yummy it is! Maybe if I behave all week I'll make a loaf. Link to comment
OINK Posted March 6, 2009 Author Share Posted March 6, 2009 you all are quite welcome Link to comment
Leah Posted March 6, 2009 Share Posted March 6, 2009 I said earlier that the recipe looks good... well it smells good, too! I have 2 loaves baking right now. Link to comment
OINK Posted March 6, 2009 Author Share Posted March 6, 2009 LOL theres nothing like the smell of bread baking. nothing.....cept maybe an apple pie mmmmm Link to comment
Josephine Posted March 7, 2009 Share Posted March 7, 2009 I wonder if the time it would take to mix the dough and let it rise would be less than the time it would take for refrigerated dough to warm up in the morning enough to put it in the oven... Link to comment
Leah Posted March 8, 2009 Share Posted March 8, 2009 I made this, but messed up my conversions from packets to bulk yeast, and liquid to dry milk. Mine turned out like French bread instead of English muffins. The only reason there was any left this morning, is that nobody knew I put the rest of the second loaf in the oven overnight! I will try it again, with the correct conversions. Link to comment
LaBellaVita Posted March 8, 2009 Share Posted March 8, 2009 my mom made these growing up and they are delicious!!! I make them periodically and just love them. What a goodie... Link to comment
urbanforager Posted March 9, 2009 Share Posted March 9, 2009 I made these this weekend. It was time to try a new recipe anyways. And last week I made the cornbread recipe I found on Mrs S. Both recipes came out just super fantastic! Thanks to everyone for sharing these recipes. I do so enjoy poking around the site and finding hidden treasures! (Hmm..think I might try the doughnut recipe next...) Link to comment
cheles2kids Posted April 15, 2009 Share Posted April 15, 2009 5 1/2 - 6 cups flour 2 pkgs. active dry yeast 1 Tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups milk 1/2 cup water cornmeal Combine 3 cups flour,yeast,sugar,salt,and baking soda. Heat liquids until very warm. ( 120-130 degrees) Add to the dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 greased loaf pans that have been sprinkled with cornmeal. Cover; let rise in a warm place for 45 mins. Sprinkle tops with cornmeal. Bake at 400 degrees for 25 mins. Remove from pans and cool. Slice and toast just like the muffins. Oink, thank-you so much for taking the time to post this recipe!! I absolutely LOVE English muffins but I'm the only one in the house who eats them. I like to eat them instead of regular biscuits with gravy for breakfast. Ooooo, I also like them all toasty with Earth balance and some drizzled maple syrup or honey too. Or even warm with p.butter. Okay, who am I kidding? I'll eat them with just about anything. I think it must be a texture thing for me? 'Cause they get all crispy & crunchy when you toast them. Mmmmm..................now I'm hungry and I just ate breakfast. Michelle in middle Tennessee Link to comment
OINK Posted April 15, 2009 Author Share Posted April 15, 2009 LOL You're welcome! LOL Link to comment
debi Posted April 15, 2009 Share Posted April 15, 2009 This sounds good . Thanks for sharing it. Link to comment
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