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English Muffin Loaves

By: Roberta Freedman

"Slices of these festive fruit and nut loaves are a terrific breakfast on a cold morning. They have a subtle cornmeal flavor. The best part is that no kneading is required. I serve one loaf right from the oven and freeze the other or give it as a gift. --Roberta Freedman, Mesilla Park, New Mexico"

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Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups warm orange juice (120 degrees to 130 degrees)
1/2 cup warm water (120 to 130 degrees F)
1/4 cup vegetable oil
1/2 cup chopped pecans
1/2 cup chopped dried apricots
Cornmeal

Directions

In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead.
Greased two 8-in. x 4-in. x 2-in. loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350 degrees F for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast.

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