Fruited english muffin loaves
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | All-purpose flour; divided |
| 2 | packs | Active dry yeast |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1½ | cup | Warm orange juice |
| ½ | cup | Warm water |
| ¼ | cup | Vegetable oil |
| ½ | cup | Chopped pecans |
| ½ | cup | Chopped dried apricots; or dried fruit of choice |
| 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/fruit and remaining flour to form a stiff batter. Do not knead. Grease two 8-in.
x 4-in. x 2-in. loaf pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350F for 35-40 minutes, or until golden brown. Immediately remove from pans to cool on wire racks.
Slice and toast.
Yield: 2 loaves
Source: Taste of Home Magazine, Roberta Freedman, Mesilla Park, New Mexico Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Aug 31, 1997