English Muffin Bread

Remember how I had posted earlier about a recipe that I cut out a long time ago and finally got around to making? Well, my mom did the same thing with this one, but she takes the cake because she cut this recipe out in 1981, and only made it for the first time a few years ago. Sometimes you just know you've got a winner worth keeping, though, and I'm glad she kept this one around. It's just too bad we didn't get to enjoy it sooner. This is the easiest yeast bread I have ever made. There's no kneading or shaping the dough. You just mix the ingredients, dump them in a loaf pan, let it rise, bake and you're done. It's so simple, but what you get out of it is a great bread that you can toast and eat with just about anything. It's great with soups, it's great with breakfast, it's great in a recipe that I'll share on Thursday. (Yep, that was a teaser. You're dying with anticipation now, aren't you?) I'll admit, it takes home no ribbons in the beauty department owing to the lack of shaping, but once you taste it you won't really care.

English Muffin Bread

2 packages active dry yeast
6 cups flour
1 T sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130 degrees). Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter.

2. Spoon into two 8 1/2 x 4 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover, let rise in warm place for 45 minutes.

3. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

To serve: Slice and toast. Makes 16 slices per loaf.

Recipe source: Fleischmann's Yeast

2 Click For Comments:

Do you think I could make this with whole wheat flour?

I think you could. I would probably start out subbing in half whole wheat/half white flour to try first, and if that works well you could increase the amount of wheat flour until it seems like the loaf is getting too dense. 

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