I love English Muffins! Something about the way the little nooks and crannies hold more butter then any other type of bread may be why or is it because of the wonderful slight sweetens that seems to came out when the muffin is toasted? With my love of these little muffins how is it that I have gone my entire life without hearing about English Muffin Bread????
When we were in PA over the girl’s spring break, T’s Mom made this for us and I was instantly hooked. Funny thing was, the day I was going to make it I tweeted (follow me on Twitter) about it and Andrea of Andrea's Recipes sent back a tweet about making it too. I guess other people had heard about this bread!!!
I had my MIL’s recipe but on it there was no rising time so I took a look at Andrea’s here and I was able to come up with a hybrid recipe that turned out great!!! I really need to try the recipe that Andrea was working on for Honey Wheat English Muffin Bread!!!
English Muffin Bread (makes 2 loaves) Adapted from Andrea’s Recipes and MIL’s recipe!
4 tsp instant yeast or 2 pkgs. dry yeast
2 tsp. salt
2 cups milk
1/2 cup water
3-4 cups flour
1/4 tsp. baking soda
- Heat the first 5 ingredients in a small sauce pan to 105-115°.
- In a large bowl mix 3 cups of the flour and the baking soda.
- Add the warm yeast mix to the flour and stir. Add more flour if needed to make a stiff batter.
- Pour into greased and corn mealed bread pans. Cover with a piece of plastic wrap sprayed with cooking oil and allow to rise in a warm draft free place for about 1 hour. After 45 minutes preheat oven to 375°.
- Bake for 25 minutes until nicely brown and pulled away from the sides.
- Remove from pans and cool on a wire rack.
- This can be served right away or toasted.
This has become a favorite and since we have been home I have been making this at least once a week!!!