Wednesday, August 24, 2011

English Muffin Bread

I don't have a picture yet because the bread is still in the oven, I'll post it in a little while.

Here is a yeast dough for dummies!  This is one of my favorite bread recipes.  I'm sharing it now because you'll need it for the next breakfast recipe that I'll be posting in a few minutes.  This bread is so simple.  There's no need to worry about getting the dough the right consistency or long rise times.  This dough should be the consistency of a stiff batter rather than an actual bread dough.  So you'll be spooning it into your bread pans.  It also only has to rise once, so its quick by homemade bread standards.  This is also one of the ugliest breads you'll ever see.  The tops will be lumpy and bumpy, but that's the way its supposed to be.

Now let me tell you why I love it.  First, it tastes just like English muffins.  It even has all those wonderful holes that soak up the butter or jam.  It also makes awesome french toast.  Its a sturdier loaf, so it doesn't fall apart like some of the uber-soft store bought bread.  And finally, it is sooo cheap to make.  You'll pay over $3.00 a bag for decent English muffins, when a loaf of this costs around 50 cents.

English Muffin Loaves
Makes 2 loaves

5 1/2 to 6 cups flour
2 pkgs. instant dry yeast
1 Tbs. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water

Measure the flour by lightly spooning it into a cup.  Combine 4 cups flour, yeast, sugar, salt and baking soda.  Heat the liquids until warm.  Add to the dry ingredients and mix well.  Stir in enough more flour to make a stiff batter.  The dough will be very sticky.  Spoon into two 8 x 4 bread pans that have been well greased and sprinkled with cornmeal.  Cover and let rise for about 45 minutes.  This bread rises quickly, so keep an eye on it.  Bake at 400° for 25 minutes or until golden brown.  Remove from pans immediately and cool on wire racks.

Recipe source:  My friend Patty B.

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