Happy World Day of Bread 2008. This marks my second year entering into the round up hosted by Zorra. This year I decided to attempt a bread that I had never made before. While searching through my cookbooks I found a recipe for English Muffin Bread. If sounded pretty good so I decided to give it a try.
This was a pretty simple bread recipe as it needed no kneading or shaping. Simply mix up the ingredients. place them into the prepared pans, let them rise until doubled in size and bake. The dough was rather sticky and hard to easily get into the pans but a pair of floured hands seemed to do the trick. I sent one loaf home with my mother-in-law and kept the other for my husband and I to munch on. I am not sure that this tastes exactly like an English muffin but it is definitely delicious! I know what you are thinking, you think that it would be great toasted and slathered with butter. Well guess what? Great minds think alike.
Wow, that looks delicious huh? Well I hate to break it to you but it was. You want to know what was even better though? Take that toasted bread and turn it into nice big ham, egg, and cheese breakfast sandwich! Hello deliciousness.
Last years submission: Italian Bread.
Check back next week for a link to the round-up of all the bread recipes submitted to the event.
English Muffin Bread
Source: Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition, pages 143-143
Prep: 20 minutes * Rise: 45 minutes
Bake: 25 minutes * Makes: 2 loaves
6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.