This English Muffin Bread is easy to make and really yummy. Dense and fantastic fresh or toasted up later, I make it quite often. The recipe came from my Aunt Ann, who is quite the cook herself. I owe her a great thanks for not only this recipe, but also my first Pioneer Woman cookbook and many of my much used kitchen gadgets. The recipe itself is pretty old though…like, old enough that the back of the recipe card had an alternate method should you want to ‘bake’ the bread in your microwave. Tempting to try, just to see what would happen…I’ll let you know if I ever do. Until then, here is the recipe for your conventional oven. The recipe makes 2 loaves, but is easily halved if you don’t need both.
English Muffin Bread
yields 2 loaves
2 packages active dry yeast (or 4 1/2 tsp)
6 cups unsifted flour
1 Tbl sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal for dusting pan and loaf tops (about 1/2 cup)
Put on your apron and let’s get started!!
Begin by greasing 2 loaf pans and dusting them with cornmeal. Set aside.
Combine 3 cups of flour (not all 6) with the sugar, salt yeast and baking soda.
Combine the water and milk and heat until warm (I microwaved mine for about 1 minute).
Add the liquids to the dry ingredients (still leaving 3 cups of flour aside) and mix well.
Add the remaining 3 cups of flour and mix thoroughly again.
When formed into a dough, divide it in half and loosely shape into loaves. Place them gently in the loaf pans and sprinkle cornmeal over the tops.
Cover the pans loosely with plastic wrap and allow to rise in a warm place for 45 minutes. They should fill the pans once risen.
Bake loaves in a preheated oven at 400 degrees for 25 minutes. When the loaves are done, remove them immediately from the pans and allow them to cool.
Enjoy this fun bread! It’s great for sharing or sopping up juices from Pot Roast (which is what I will be doing with this bread tonight!).