Thursday, November 11, 2010

English Muffin Bread

I'm in love.  I have made a lot of breads of all sorts, and nothing I've made can touch this one in my opinion.  It's super simple, fast, requires no kneading whatsoever and I highly recommend it for all of you who have never made a yeast bread before.  There is no way to screw this up and you can bake it a lot of different ways.  You can also add whatever you like to it, like cinnamon and raisins, or herbs.  It has a light and airy texture but it's moist and strong.  The crust stayed crunchy overnight which is a huge plus as most breads soften up, and it slices perfectly without breaking no matter how thin.

The original recipe called for using two 8x4 loaf pans, but I used the biggest loaf pan I had, I believe it was a two lb pan.  It turned out gorgeous.  Don't let the picture fool you, this loaf is huge.  I just happen to live in the heffa house and half of it got eaten right out of the oven.  You could make this in muffin tins, small loaves, or even make it into actual english muffins by cooking it in a ring on the stove.  It makes awesome toast, too :)

English Muffin Bread recipe from

5 Cups Flour, divided
2 packs Dry Instant Yeast
1 Tablespoon Sugar
2 teaspoons Salt
1/4 teaspoon Baking Soda
2 Cups Milk, lukewarm
1/2 Cup Water, lukewarm
cornmeal for pan

Preheat oven to 375F/190C

Combine 2 cups flour, yeast, sugar, salt and baking soda.

Add milk and water, combine.

Beat mixture for three minutes.  This is important to get air into the batter.

Stir in remaining flour.  It will be stiff and sticky, that's okay.

Sprinkle cornmeal into greased pan/s and put the dough in, pat it out to fill the pan.

Rise 45 minutes or until the dough rises above the rim by a bit, it may take more or less time depending on the temperature.

Bake 35 minutes.   My bread was done at 25 minutes, so I turned off the oven and let it in there for the remaining ten.  To test the bread, remove it from the pan and tap the bottom.  If it sounds hollow, it's done.
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