English Muffin Bread Recipe…
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Hey everyone!!! We hope y’all are doing well and enjoying some wonderful Fall activities.
We’re sorry that our absence is going on a little longer than expected…we promise to have a full explanation on Monday, followed by all new blog posts. Until then here is a Recipe Rewind that our readers loved last year! Enjoy…
I love this recipe for English Muffin Bread. Back in the dark ages, before I got married, I took a cooking class at a community school. That’s where this recipe came from.
The bread is easy to make and it freezes very well – an added bonus for when those holiday guests arrive. Just take a loaf out of the freezer the night before. We love that there are no added preservatives in this recipe.
- 2 packages of yeast
- 6 cups unsifted flour - divided
- 1 TBS sugar
- 2 tsp salt
- 2 cups milk
- 1/4 tsp baking soda
- 1/2 cup water
Combine 3 cups of flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120-130 degrees). Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 loaf pans that have been greased and dusted with cornmeal. Sprinkle tops with cornmeal. Cover: let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Slice and serve. Makes 16 slices per loaf
Grease the pans and dust with cornmeal…
Start heating the milk and water…
Be sure to use a thermometer for accurate heating…
Adding the wet ingredients to the dry ingredients…
The dough is lumpy and a bit sticky. Divide evenly for the two loaf pans.
Cover and set in a warm place so the dough can rise for 45 minutes.
And slathered with butter 🙂 This bread is great toasted, We love it with apple butter and pumpkin butter at this time of year. Sometimes I have a slice at lunch time with peanut butter.
For freezing: I wrap the bread in parchment or waxed paper and then place it in a freezer bag. I hope you give this recipe a try – you won’t be sorry!
This bread looks amazing and will be the perfect companion to all your yummy soups! Can’t wait to try it!
Hey CoCo – Lets do a bread swap 🙂
Vicki & Jennifer, this English Muffin Bread looks so yummy and easy to make!!! I will definitely add it to my recipes and try soon. I agree with Coco – perfect to have with your yummy soups!!! xo Lisa
I can personally vouch for this super simple bread recipe. I took the same class with Vicki, 30 plus years ago, and I have been making this bread ever since. It is soooo easy, and it produces a great loaf with that home baked taste. As a note, I mix this in my KitchenAid stand mixer which takes all of the hard work out of working the flour mixture with the liquid. You can’t go wrong with this one.
How many tablespoons are two packets of yeast? 2 Tbsp?? Thank you… definitely going to try to make!