Friday, March 22, 2013

English Muffin Bread

On Wednesday, while I was at work, I randomly got a craving for homemade bread. I'm not really sure why haha although it may have had something to do with the blogs I was reading during the day. But I really wanted some homemade bread. So, that night, I pulled out my recipe for English Muffin Bread, and after making sure that I had all the ingredients (thankfully I had a bit of milk left), I whipped up the simple but yummy savory bread. It was actually even easy to make than I had remembered; that was nice to discover lol. As soon as it came out of the oven, D. asked for a slice. I made him wait a few minutes for it to cool first :) 

Now in the plans for the weekend: make more English Muffin Bread. The loaf I baked on Wednesday is almost gone already!

Gather the ingredients:

3 Cups all-purpose flour
1 package active dry yeast
1/8 teaspoon baking soda
1 Cup milk
1/4 Cup water
1/2 tablespoon sugar
1/2 teaspoon salt

Grease a 8x4x2-inch loaf pan. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.

In a medium mixing bowl combine 1 1/2 cups of the flour, the yeast, and baking soda; set aside. In a saucepan heat and stir milk, water, sugar, and salt until just warm. Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

Place dough in prepared pan. Sprinkle top with cornmeal.

Cover and let rise in a warm place until double in size, about 45 minutes. I heated up my oven to 225 degrees and placed the covered pan on top of the stove with the range light on; it doubled perfectly.

Bake at 400 degrees for about 25 minutes or until golden brown. Immediately remove bread from pan. Cool on a wire rack.

This is actually half of the original recipe as I only wanted to make one loaf rather than two. But I mention this as it would be very easy to make more than one loaf at a time. Enjoy!

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