Sunday, January 4, 2009

English Muffin Bread

My pictures are not necessarily inspiring or appetizing, but this bread is great! We love English muffins, so the bread has to be good--you can get even bigger pieces and still "just eat one":)
It has a crunchy outside texture like the real deal. Don't skip the cornmeal sprinkling. I have seen this recipe a lot on the web lately, most recently here and here. Both of these sites also have better pictures and plenty of other great recipes! The original recipe comes from Better Homes and Gardens.
English Muffin Bread
Yield: 2 loaves
6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.