Baking

 

English Muffin Bread

Who doesn't like English muffins? I came across this English Muffin Bread recipe and decided to give it a try. I could not believe how simple and delicious it was. I will say, it doesn't taste the same unless you toast it (but I've also never eaten an untoasted English muffin).

Ingredients

2 Tbsp yeast

1 Tbsp honey

1/4 C warm water (between 105 and 110 degrees)

2 1/4 C warm milk (between 105 and 100 degrees)

4 1/2 C flour

2 tsp salt

1/4 tsp baking powder

Butter and cornmeal for pans

In a stand mixer, combine the yeast, honey and water.

In a separate bowl combine the salt, baking powder and flour.

To the yeast mixture, add the milk and 1 C flour mixture and mix well.

Continue mixing while you add the remaining flour mixture until the dough is a goopy consistency.

Use the butter to grease the bottom and sides of 2 loaf pans.

Add the cornmeal to the pans and shake them around, making sure the cornmeal coats the bottom and sides of dishes.

Spoon the dough evenly into both loaf pans and set aside in a warm place until it has doubled in size. About 30-45 minutes.

Preheat oven to 425 degrees.

Dust the tops of the loaves with cornmeal and bake for 15-20 minutes or until golden.

Remove from oven and let cool completely before slicing.