English Muffin Bread
Make a loaf of this English Muffin Bread! No kneading involved in this bread - mix it all up & let it rise. Almost effortless to make! Slice & toast - it makes the best breakfast bread loaded with butter and jam.
Ingredients
- 3 cups all purpose flour
- 1 package active dry yeast 2-1/4 tsp
- 1/4 tsp baking soda
- 1 cup milk
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- cornmeal for dusting
Instructions
- Grease a loaf pan. Sprinkle with cornmeal to lightly coat bottom & sides. Set aside.
- In a large mixing bowl, whisk together flour, yeast & baking soda. Set aside.
- In a small saucepan over medium heat, stir milk, water, sugar & salt until temperature reaches 120°F - 130°F. This will only take a 2 - 4 minutes. Temperature MUST be in this range. If too hot, let cool down before proceeding.
- Stir liquid mixture into flour mixture. Stir until there are no more wet patches and a soft, shaggy ball of dough is formed. It's really only a few minutes of stirring.
- Transfer dough to prepared loaf pan. Sprinkle top with cornmeal. Cover and rise in a warm place until about double in size (45 minutes - 1 hour)
- Bake in a preheated 400°F oven for about 25 minutes. Top should be golden brown.
- Immediately remove bread from pan. I find it easiest to use a large spreader knife (or butter knife) to scrape around the edges. Tilt loaf to remove. Cool on wire rack.
- Slice & toast bread. Top with butter, jam, cream cheese or make breakfast sandwiches with it. Enjoy!
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