My kids are having a new love relationship with english muffins, they are a versatile little compact bread if you ask me. Breakfast, snack, hey I make sandwiches out of them and I remember making mini pizzas a few years back when I’d run out of yeast to make pizza dough.
Versatile and yummy, who can complain right? While it’s not much of a problem per say that the little perfectly hand held sized breads go quickly I could eat two of those ust for lunch and that would pretty much not leave much for breakfast the next morning before school . That’s not so cool, so this past week after tempting to finish off the last few english muffins I decided it was time to make bread- English Muffin Bread.
You’ve got all the great things about english muffins, the taste, the texture, just in a nice sandwich sized style. The kids always enjoy the bread, whether fresh from the oven or sandwiches the next day it really is a nice addition to the menu. This bread is easy to make, there really isn’t anything you could do wrong, so lets get to it!
- 1 cup milk
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast (one small packet)
- 3 cups all purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon corn meal
- Preheat oven to 375
- Warm the milk and water over low heat until warm, but not hot to the touch, or heat in the microwave. Remove from the heat and add the yeast to the mixture and let proof, about 5 minutes. ( Mixture will take on a foamy look)
- In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
- Knead on medium speed until mixed well, dough will start pulling from the sides when it's ready. If dough is sticky or too wet, add 1/4 of flour to mixture. You want it to be workable but not too stiff and not sticking to your fingers with you touch it.
- Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal, making sure all sides have the corn meal on it.
- You can shape the dough with your hands or simply spoon into the pan. Set aside and cover lightly with a towel to rise until double. Takes about 45 minutes or less.
- Bake bread for about 30-45 minutes or until the top is golden brown. Cool on wire wrack.