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

Related recipes