Family Recipes and more


English Muffin Bread



From the kitchen of Josephine Barkwell



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When I asked Grandma for this recipe she gave me a list of ingredients & amounts. That's it. This is how I make it. The boys called this "Circle Toast" when they were little. Baking the dough in cans gives it it's unique shape. Like English Muffins, this is meant to be eaten toasted. -Stephanie



In bread machine:

1 c warm milk (micro 1 min)

1/4 c water

3 c flour

1/2 Tbsp sugar

1 tsp salt

1/8 tsp b. powder

2 1/4 tsp yeast

Put on dough cycle.

This is a sticky dough.

I use a silicone spatula to scoop the dough out of the bread machine pan & into the cans.

Place in 2 cans greased with crisco and coated in cornmeal (I use 28 oz cans from crushed tomatoes/ pumpkin). Coat the cans well or the loaf will stick.

Raise.


Bake @ 400, 20 - 30 minutes, or until golden.

Immediately remove from cans or it will get soggy.





Coat 2 cans with Crisco.
Add cornmeal.



Roll the can to coat in cornmeal.



Add the dough. It'll be half way up the can.



After rising, the dough will be near the top of the can.



Fresh from the oven. Golden top.



Immediately remove bread from cans or it will get soggy.



Coating the cans well is important so the loaves won't stick.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com