Recipe - Fruited English Muffin Loaves

5 cup Allpurpose flour; divided
2 pack Active dry yeast
2 tablespoon Sugar
2 teaspoon Ground cinnamon
1 teaspoon Salt
One fourth teaspoon Baking soda
1 One half cup Warm orange juice
One half cup Warm water
One fourth cup Vegetable oil
One half cup Chopped pecans
One half cup Chopped dried apricots; or
dried fruit of choice
Cornmeal

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 8in.
x 4in. x 2in. loaf pans; sprinkle with cornmeal. Cover and let rise in a
warm place until doubled, about 45 minutes. Bake at 350F for 3540 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@mail.wiscnet.net on Aug 31, 1997