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English Muffin Loaves

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"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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Ingredients

50 m servings
Original recipe yields 32 servings

Directions

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  1. 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.
  2. 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.
  3. 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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