English Muffin Bread

Happy Summer Solstice!

The first day of summer and it began with rain 🙂 Yes, that sure is a smile right there and I’ll tell you why. Most of you know we recently moved from California, so we come from drought, fires, and blazing sun rays that wake you up and put you to bed. So today, we were greeted with some nice good old fashion RAIN on the first day of summer! Rain is cleansing, refreshing and can make way for all good things.  It was a nice welcome, and filled with splashes of sun as well, so truly a wonderful way to begin the summer this year.

Adventurous week as always filled with my amazing kids,  some of their friends,  cakes, bread, grilling, and even the classic Atari! YES!  Atari , for those born past the 80’s you probably are googling right now to figure out what it is- I’m telling you it’s some amazing fun ! I remember going to my grandparents house and being ready to beat my last score, and or duel for the chance to even play since brothers and cousins usually got to it first… The point though- It brought back a lot of classic games my boyfriend and I both grew up with and it has been a blast! I will break my record for River raid even if it kills me! ha 

Moving on to some more delicious parts of the first days of summer, I bring you a recipe my Grandmother shared with me several years ago. I’ve been in love with this ever since I got it. The great part is, the recipe makes TWO loaves, so if you happen to just love warm bread fresh from the oven but also want to have something to eat the next day this is a recipe for you! 

English Muffin Bread

2018-06-21 16:19:15

Yields 2

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Prep Time

55 min

Cook Time

25 min

Total Time

1 hr 20 min

Prep Time

55 min

Cook Time

25 min

Total Time

1 hr 20 min

Ingredients

1. 2 packages Active Dry Yeast
2. 6 cups unsifted flour
3. 1 tablespoon sugar
4. 2 teaspoons salt
5. 2 cups milk
6. 1/4 teaspoon baking soda
7. 1/2 cup water
8. Cornmeal

Instructions

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool.

Notes

1. Slice and toast. Makes 16 slices per loaf.

By Melanie Payne

It's My Side of Life https://itsmysideoflife.com/

This bread is so great! Whether you are slicing it for breakfast with some honey, or making a sandwich this is a great homemade bread that adds some flavor to what ever you pair too. Our family loves to eat it plain fresh from the oven , my daughter likes to use it in her grilled cheese sandwiches and it’s also great to have along side many soups. So enjoy and again Happy Summer Solstice !!