English Muffin Bread

My family really likes English muffins so when I ran across this recipe for English Muffin Bread in my Cook's Country magazine, I decided to give it a try. 

English Muffin Bread

cornmeal

5 cups bread flour

4 1/2 teaspoons yeast

1 Tablespoon sugar

2 teaspoons salt

1 teaspoon baking soda

2 1/2 cups whole milk, heated to 120 degrees

Grease 2 loaf pans and sprinkle with cornmeal.  

Combine flour, yeast, sugar, salt and baking soda in a large bowl.  

Stir in hot milk until combined.  

Cover dough with plastic wrap and let rise for 30 minutes.  Stir dough and divide between loaf pans.   (I kneaded mine a few times to make it more cohesive.)

Cover pans with plastic wrap and let rise 30 minutes longer.  

Heat oven to 375. Bake bread for 30 minutes, rotating pans halfway through baking.

Cool on wire racks. 

This bread was good warm out of the oven but it really stands out when it's toasted.

And it's even better when it's served with homemade strawberry jam!  (Check for that recipe on tomorrow's blog.)

This bread was cooling on the counter when my daughter came home from school one day last week.  The 2 of us ate 1/2 a loaf!  It was so good - we just couldn't stop eating it.  This recipe could be dangerous.  I turned the last couple of pieces of bread into french toast for breakfast.  It makes really yummy french toast too.  Enjoy!

Ciao!

English Muffin Bread

cornmeal

5 cups bread flour

4 1/2 teaspoons yeast

1 Tablespoon sugar

2 teaspoons salt

1 teaspoon baking soda

2 1/2 cups whole milk, heated to 120 degrees

Grease 2 loaf pans and sprinkle with cornmeal.  Combine flour, yeast, sugar, salt and baking soda in a large bowl.  Stir in hot milk until combined.  Cover dough with plastic wrap and let rise for 30 minutes.  Stir dough and divide between loaf pans.  Cover pans with plastic wrap and let rise 30 minutes longer.  Heat oven to 375. Bake bread for 30 minutes, rotating pans halfway through baking.  Cool on wire racks.