Wednesday, November 16, 2011

English Muffin Bread

English Muffin Bread is a little different but lots of fun. It's super easy and quick to make. It's also really easy to change it up if you would like to. Do you like the nooks? or the crannies? There's no crust on both sides here, just around the edges. That makes it pretty much all nook and crannies :) I made this recipe in a little over an hour which is a bargain for time by the standards of yeast bread. I've made this a few times before but it's been a while and it's a nice change of pace from sandwich

style bread. I added some cinnamon to my bread because I thought it would be nice. I was right, it's not strong but it's nice. I used Penzey's Ceylon Cinnamon. A homemade cinnamon-honey butter might be delicious as well. 

English Muffin Bread
Makes 1 loaf

- 3 cups of A.P. flour
- 2 1/2 teaspoons yeast (or 1 packet)
- 1/8 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1/4 cup water
- 1/2 tablespoon sugar
- 1 teaspoon salt
- Cornmeal

1. Grease a 8"x4" loaf pan with pan spray. Sprinkle lightly with cornmeal to coat the bottoms and sides.
2. In a large mixing bowl combine 1 1/2 cups of flour, the yeast, the baking soda, and cinnamon; set aside.
3. In a microwaveable measuring cup (on on the stove in a saucepan) heat the milk, water, sugar, and salt until warm to the touch; about 30 seconds, stir, about 30 seconds more.
4. Stir milk into the flour mixture. Stir in the last 1 1/2 cups of flour.
5. Place dough in prepared pan (dough may be a little sticky).
6. Cover pan and let rise in warm place until doubled in size (about 45 minutes). I like to turn the oven on warm for 45 seconds to 1 minute just so it's slightly warmer than room temperature, then turn it off and let the bread rise in the oven that is off but warm. 
7. Bake in a 400F oven for about 25 minutes or until golden brown. Immediately remove bread from the pan and cool on a wire rack.

Recipe adapted from a Better Homes and Gardens cookbook

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