English Muffin Bread ~ Perfect Bread for Toasting! Homemade Bread that has the Same Texture and Flavor as Your Favorite English Muffins!
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I have a confession to make. Bread usually scares me because it calls for a certain temperature of liquids and the yeast just makes me nervous, but this one looked so simple I knew I could handle it and so can you!
I made this recipe on Friday and took a couple loaves out to my mom’s for coffee the next morning because I always like to treat my family when I make new recipes. They don’t ever seem to complain about it!
My brother’s girlfriend was at mom’s and we were all sitting at the kitchen table sipping our coffee and eating toast…sounds like the perfect little family on the farm doesn’t it? Don’t worry there was tons of good natured ribbing going on around the table too!
We show our love for each other by teasing most of the time. Although, I have to confess, my little brother is a hugger. If he knows I’m upset or stressed he comes running up to me and scoops me up saying, “Julie need a hug? Julie need a hug” It’s been a tradition for quite some time. And yes he does scoop considering he’s 6′ 7” tall!
This bread is so simple and easy plus it makes your home smell like a million bucks. It makes wonderful toast especially smothered with my mom’s homemade Strawberry Rhubarb jam. The hubby is waiting to make some eggs and sausage with it. He was super excited about this prospect!
English Muffin Bread
- 2 c. milk
- 1/2 c. water
- 4 1/2 tsp Rapid Rise Yeast
- 5-6 c. all-purpose flour
- 1 Tbsp sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp corn meal
- Warm the milk and water over low heat until warm, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
- In the bowl of a stand mixer add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
- Knead on medium speed for 7 minutes with dough hook. Test dough and add more flour if it's too sticky too handle. I ended up using almost the entire 6 cups of flour before mine came together. It should be slightly sticky, but workable.
- Spray two 8x4 loaf pans with nonstick cooking spray. Then sprinkle them with corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
- Place the dough in the pan and let rise until doubled, about 45 minutes.
- Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.
by Julie Evink
|Amount Per Serving||As Served|
|Calories 1490kcal Calories from fat 109|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 5g||25%|
|Dietary Fiber 12g||48%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Photos Updated Feb 2017
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