English Muffin Bread

My sweet mother-in-law has been talking about English Muffin Bread lately and since then, I've been craving it. Knowing I probably couldn't find any near by, I decided to make my own. My daughter declared it "awesome" and IT Guy wondered if it would be okay to eat it for dessert. So, I'd say it was a success! This is so easy to make and only requires ONE rising and no kneading. You might want to double the recipe to throw one in the freezer for later or to gift to a friend.

English Muffin Bread



2 1/2 cups flour, divided
1 package active dry yeast (2 1/4 teaspoons)
1½  teaspoons sugar
1 teaspoons salt
1/8 teaspoon baking soda
1 cup warm milk
¼ cup warm water

Grease one 8x4 inch loaf pan. Sprinkle with cornmeal. Set aside.

In a large mixing bowl, combine 1 cup of the flour and the rest of the dry ingredients.

Add warm milk and water and beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour. Do not knead.

Spoon batter into the pan and sprinkle cornmeal on top.

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown.

Remove from pan immediately and cool on a wire rack.

Slice and toast.


 
Here's what you'll need.

 
Grease your pan and sprinkle with 
cornmeal. Shortening works best 
here and NOT cooking spray.

 
Combine 1 cup of flour and 
the rest of the dry ingredients.

 
Then add the warm milk and warm water.

 
Then the rest of the flour.

 
Put the dough into the prepared pan.

 
Cover and allow to rise.

 
Bake it up!

 
Then turn it out onto a cooling rack.

 
Cool, slice and toast!!!!!