English Muffin Bread…
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I’m sure most of us are getting ready for Thanksgiving and possibly hosting company. When we have overnight guests in our home I like to be sure that I have food on hand that our guests can help themselves to in case they awake before me.
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 guests arrive. Just take a loaf out of the freezer the night before.
Ingredients
- 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
- cornmeal
Instructions
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
https://2beesinapod.com/english-muffin-bread/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.
Fresh out of the oven…
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!
