Grandma's English Muffin Bread So Tasty

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Grandma's English Muffin Bread

"Like english truffles, slices of this bread need to be toasted to flavor proper. Grandma used to bake this in huge greased cans lined with cornmeal, which brought to the english muffin look. Today she makes use of non-stick pans."

Ingredients :

three cups all-motive flour
2 1/four teaspoons lively dry yeast
half tablespoon white sugar
1 teaspoon salt
1/eight teaspoon baking powder
1 cup warm milk
1/four cup water

Instructions :

Prep : 15M	Cook : 24M	Ready in : 3H20M

Place components within the bread device pan within the order cautioned by way of the producer. Select the dough cycle.
Divide dough into two unequal elements, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x three inch loaf pan; non-stick pans are superior, however greased and floured everyday pans will suffice. Cover, and permit to raise till doubled in size.
Bake at four hundred degrees F (205 degrees C) for approximately 15 mins. Grandma bakes hers longer for a more browned and chewier crust.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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