English Muffin Bread (also includes metric measurements)

A friend spends her summers in Montana. She just returned to the desert and bought back a jar of Wild Huckleberry Preserves for everyone on the church staff. That little jar of preserves was calling out for a loaf of English Muffin Bread, fresh and hot from the oven. I had to oblige.

This is a quick and easy bread - only rises once. It would be a great one to try if you're new to bread baking.

Adapted from Allrecipes

Ingredients

Directions

Heat the milk and water until very warm (125 F/50 C).

Lightly grease two 8 x 4 inch loaf pans and sprinkle with cornmeal.

In a large bowl, mix half of the flour with the remaining dry ingredients.

Add liquid.

Add remaining flour, a cup at a time.

Spoon the stiff batter into prepared pans.

Cover and let rise until almost doubled in size about 45 minutes

Preheat oven to 400 F/ 200 C.

Bake until golden brown, about 25 minutes.

Remove from pans and cool.