English Muffin Bread

May 8, 2009 > 5 Comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

I love this bread! It is so easy to put together and it turns out so moist and delicious. I usually make it in my Kitchen-Aid and it takes less than 10 minutes that way. It’s not much longer by hand either.

This bread does taste just like an English muffin, but without all the hassle of forming it into individual servings. I usually make it plain so that we can have it for breakfast or for sandwiches, but sometimes I’ll also  add some cinnamon and raisins to it. Then it is great for breakfast, either just toasted or turned into French toast.

English Muffin Bread

• 3 c. flour
• 2 1/2 t. yeast (or 1 packet)
• 2 t. sugar
• 1 t. salt
• 1/8 t. baking powder
• 1 c. milk
• 1/4 c. water
• Corn meal, for dusting the pan

1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.

2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes. Pour into mixing bowl and beat for 2 minutes.

3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky.

4. Grease a loaf pan and sprinkle with cornmeal. Spread dough into pan, cover and let rise for 45 minutes.

5. Bake at 400 degrees for 20-25 minutes, until golden brown.

*You can use this recipe for making traditional English muffins if you’d like. Add an extra 1/2 c. of flour to the dough and shape on awell-floured surface. Let rise on a cookie sheet and bake for 10-15 minutes. You should get about 6 muffins.

Comments