Most of you who follow me regularly know that I am a bread girl. I love my bread! Just like this English muffin bread.
Years ago, I was perusing through foodgawker and tastespotting. I found this recipe on one of those sites. It comes from Kate at Cooking During Stolen Moments. The main thing that caught my attention was this was a bread recipe that could be done in about an hour. Only one hour an you have freshly made bread.
I also LOVE English muffins and this English muffin bread was absolutely wonderful. My family was happy to eat it fresh from the oven with butter and jam. On the other hand, I love my English muffins toasted. I like to have it crispy on the outside and soft and chewy on the inside. I was even able to speed the process up a little bit by raising the bread in a warm oven. You must try this bread. It is just too easy not to. Sometime, I like to double the recipe so I can have some for breakfast the next day!
English Muffin Bread
Real Mom Kitchen
- 3 cup flour
- 2 ½ tsp yeast or 1 packet
- 2 tsp sugar
- 1 tsp salt
- ⅛ tsp baking powder
- 1 cup milk
- ¼ cup water
- Corn meal for dusting the pan
- In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.
- While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes (I did this in the microwave for 45-60 seconds). Pour into mixing bowl and beat for 2 minutes.
- 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.
- Grease a loaf pan and sprinkle with cornmeal (I used a 91/4 x 51/4 x 31/4 inch loaf pan). Spread dough into pan, cover and let rise for 45 minutes. (I preheated my oven to warm, then turned it off. I put the loaf in the front of the oven and cracked the oven door. It only took 30 minutes for the bread to raise. I also let it raise until it reached the top of the loaf pan.)
- Bake at 400 degrees for 20-25 minutes, until golden brown.
These are the original photos from this post when it was first shared in May of 2009.