{"id":1063,"date":"2023-05-07T22:23:07","date_gmt":"2023-05-07T22:23:07","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=1063"},"modified":"2024-02-11T16:14:40","modified_gmt":"2024-02-11T16:14:40","slug":"english-muffin-bread","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/english-muffin-bread\/","title":{"rendered":"English Muffin Bread"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Josephine Barkwell<\/h4>\n\n\n

In bread machine:<\/p>\n

1 c warm milk (micro 1 min)<\/strong><\/em><\/p>\n

1\/4 c water<\/strong><\/em><\/p>\n

3 c flour<\/strong><\/em><\/p>\n

1\/2 Tbsp sugar<\/strong><\/em><\/p>\n

1 tsp salt<\/strong><\/em><\/p>\n

1\/8 tsp b. powder<\/strong><\/em><\/p>\n

2 1\/4 tsp yeast<\/strong><\/em><\/p>\n

Put on dough cycle.<\/p>\n

This is a sticky dough.<\/p>\n

I use a silicone spatula to scoop the dough out of the bread machine pan & into the cans.<\/p>\n

Place in 2 cans greased with\u00a0crisco\u00a0<\/strong><\/em>and coated in\u00a0cornmeal<\/strong><\/em>\u00a0(I use 28 oz cans from crushed tomatoes\/ pumpkin). Coat the cans well or the loaf will stick.<\/p>\n

Raise.<\/p>\n

Bake @ 400, 20 – 30 minutes, or until golden.<\/p>\n

Immediately remove from cans or it will get soggy.<\/p>\n

NOTES:<\/p>\n