English Muffin Bread
Okay, I have a husband that is obsessed with only a few things as far as food is concerned – milk, english muffins, and fiber one bars. Milk is an absolute must, so we always have at least a glass of milk in the house, but english muffins can be rather expensive. I try to buy them during a “buy one get one free” deal, but I haven’t seen one in a while. So I decided to make my own in the form of bread.
This recipe comes with the nooks and crannies found in a typical english muffin, but it is made with ingredients that we all have in our cabinet. YES!!! There is nothing more gratifying than to find a recipe that I want to make, AND I have all of the ingredients.
You can make pizzas, french toast, McDonald’s “egg mcmuffins”, and much, much more with this bread. You need to make this. Even if you have never set foot in the kitchen, you can’t go wrong with this recipe.
English Muffin Bread
Source: Donalyn Ketchum
Yields 2 loaves
Ingredients:
5 cups all purpose unbleached flour
2 cups milk
1/2 cup water
2 packages dry yeast
1 Tbs. sugar (I used turbinado sugar)
2 tsp. salt
1/4 tsp. baking soda
Pam, butter, shortening (or whatever you may use to grease your baking pans)
cornmeal for sprinkling pan and loaves prior to cooking
Directions:
Grease 9×5 pans with Pam and then sprinkle cornmeal in and tilt the pans to coat all surfaces and set aside.
In a large mixing bowl, whisk together 3 cups of the all purpose unbleached flour, yeast, sugar, salt, and baking soda.
Heat the milk and water until it’s very warm but not too uncomfortable to touch.
Stir it in the flour mixture.
Add the final 2 cups of all-purpose flour and knead into a ball.
Divide the bread dough into two even groups and place them in the prepared bread pans. Sprinkle with cornmeal.
Let the bread sit in a warm location for 45-60 minutes to rise. (I used a halogen lamp since I turned the heat off. I like my house relatively cold.)
Preheat the oven to 400 degrees F while bread is rising (with 15 minutes left or so).
Place pans in the oven for 30 minutes. (Since my bread was placed in dark pans, I placed a cookie sheet under them and only cooked them for 20 minutes.) My oven tends to cook faster than others. With this in mind, it doesn’t hurt to check your bread after 20 minutes. Check with a toothpick and when it comes out clean, remove bread from pans and allow to cool on a cooling rack or plate.
Enjoy!
