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I've made this many times. Here's the recipe in half.

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Posted to Thread #23062 at 6:53 pm on Oct 16, 2012

Note: I use Active Dry yeast and do the double rise.

For two loaves, it's awkward to write the yeast measurement in teaspoons. One package of Red Star or Fleischmann brand yeast = 2 1/4 teaspoons. For this recipe (one and a half packages of yeast), I measure out 3 teaspoons + 1/4 teaspoon + 1/8 teaspoon.

Carole’s English Muffin Bread

2 3/4 cups warm water
1 1/2 packages yeast
(Update: You can use regular Active Dry yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
1 Tablespoons salt
1 1/2 Tablespoons sugar
5 1/2 cups all purpose flour

Mix altogether, then spoon into 2 well-greased pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown.

10 minutes before done, brush with melted butter. Makes 2 loaves. Bread will be moist at first. Remove from pans, and allow to COOL COMPLETELY before cutting. Makes terrific toast.

Original source:
http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html



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