A few years ago a reader sent me a terrific recipe for English muffin bread. I have long been a huge fan of English muffins, but I was unconvinced I could actually make them myself until I tried this recipe. Then, I realized, I can make English muffins. This recipe is so incredibly easy you won't quite believe it. It yields the moistest, most delicious bread. It is perfect for slicing and toasting and serving with jam or butter for an easy breakfast. It also tastes great with some toasted cheese and an egg for lunch. Here is how you can make this delicious, easy loaf with your kids and enjoy it for breakfast tomorrow.
English Muffin Bread
An easy baking project the kids can get in on!
- flour: 5 ½ – 6cups
- dry yeast: 2 packages (¼ ounce per package)
- granulated sugar: 1 tablespoon
- kosher salt: 2teaspoons
- baking soda: ¼ teaspoon
- whole milk: 2cups
- water: ½cup
- cornmeal: ½ cup
Step 1: Preheat the oven to 400F. Grease the insides of two 8 x 5 loaf pans and sprinkle the bottoms and sides with half of the cornmeal.
Step 2: In a very large bowl combine 3 cups of the flour, the yeast, sugar, salt, and baking soda. Add the warm water and milk to the dry mixture and mix well.
Step 3: Once the liquids are combined add the remaining 2 ½ – 3 cups flour to the batter until it becomes quite stiff and firm. Divide the batter between the two loaf pans and sprinkle the remaining cornmeal on top.
Step 4: Cover the pans with a cotton towel and let them rise in a warm, dry place for 45 minutes. Then, bake the loaves for about 25 minutes, or until the tops are browned and spring back when touched.
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