January 27, 2013

English Muffin Bread

Okay, so this doesn't look like much ... the Moby Dick of bread. But slice it, toast it, and slather it with butter and it tastes just like an English Muffin, hence the name. The loaf shown below was done in the microwave. If you prefer a more classic looking loaf, then bake it. Either way, once you toast it, the result is the same ... delicious. The first time I made this, we ate an entire loaf in one sitting.

This is the recipe I got from my mother-in-law, faithfully transcribed onto a 3x5 card. Some systems just can't be improved, and a kitchen drawer filled with family recipes on 3x5 cards, along with recipes cut out from magazines and newspapers or the back of a box, is one of them.

  • 5 1/2 to 6 cups all-purpose flour, divided
  • 2 packages active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (120-130 degrees)
  • 1/2 cup warm water (120-130 degrees)
  • Cornmeal
  • Grease two loaf pans and sprinkle with cornmeal.
  • In a large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed until well mixed, scraping bowl as needed.
  • Stir in remaining flour (batter will be sticky). 
  • Spoon batter evenly into the pans. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 400° for 20 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. 
  •  Microwave Version: Reduce flour by 1 cup. Follow above directions. Cook in microwave for 6 1/2 minutes on high. Finished bread will look pale and moist. Let cool for 5 minutes before removing, a process that will require some degree of patience.

1 comment:

  1. G.J.

    This recipe, which I am in the process of making right now, calls for baking powder in the beginning, and then baking soda in the instructions. Which do you use? Hope you get this. If not, I'll find you on FB and ask you. Thanks!