This is the exact recipe my aunt has been using for years and we go crazy whenever she gives us a loaf. It's fantastic. Some tips for beginner bakers: This bread is perfect for beginners...it's very simple and there is no kneeding involved. You can use an instant read thermometer when warming your milk in a saucepan. It just needs to be somewhere between 120 and 130 degrees. Crisco works well for greasing the pans. Don't use a hand mixer to mix the dough..it's far too sticky. Use a Kichenaid mixer with a dough hook (switch to the dough hook AFTER the second round of flour goes in). If you don't have a Kitchenaid, you can use a cuisinart with the dough blade...it works just as well. If you have neither, you can mix it by hand, but that's sort of a pain. After you divide the dough into the pans (and before it starts to rise), sprinkle a little more cornmeal on top for more of an english muffin look. The bread is best toasted! We usually eat it with just butter, pb &j, or cream cheese. Oh..and I bake it at 425 instead of 400 because I like a crispier crust.
Was this review helpful?
205 users found this review helpful
This is the exact recipe my aunt has been using for years and we go crazy whenever she gives...