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
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