Hello!
It’s no secret, I happen to love bread. With the cooler months, it even seems to taste better, if that’s possible.
One of my go to breakfast items is an English muffin topped with butter and homemade jam, or piled high with homemade applesauce.
While trying to be budget friendly, I started thinking about the high cost of those English muffins I happen to love so much. So, I started looking up some recipes. And boy, I’m so glad I did!
I ran across an English muffin bread recipe. It looked good, and I thought I would give it a try. It’s a hit, and I won’t be buying anymore of those expensive muffins again.
This recipe is a little different than a traditional bread recipe. So, the dough is very goopy, Not a traditional dough, just kind of sticky is an understatement. I guess it must be in order for you to have all those special nooks and crannies in it. The good part is that you don’t have to knead the dough. You just let it do what it’s going to do, and it will be fine.
When I made this, I actually cut the recipe in half because I didn’t want to make two loaves in case I didn’t really like it. So, it is possible to make one loaf with this recipe. When I split the ingredients in half, I didn’t just use half of the honey, I put in the whole tablespoon it actually called for. It’s very good just like it is, but if you want to add a few raisins or some cinnamon to change up the flavor, it’s awesome. I do like it plain, but I like to add some cinnamon butter to the top for a bit of a different taste after I toast it if I’m in the mood for something different. Yum!
You do have to wait for it to completely cool before cutting it. I then slice it really thick and put it in a ziplock baggie to keep fresh. When I’m ready for a piece of it, I slip it in the toaster and it gets a little toasted on the outside and the middle is warm and soft.
English Muffin Bread
Ingredients
4 ½ cups flour
2 Tablespoons yeast
1 Tablespoon honey
¼ cup warm water
2 teaspoons salt
¼ Teaspoon baking soda
2 ¼ cups warm milk
Butter and cornmeal for greasing and dusting the pans
Instructions
1. Mix the yeast, honey and water. Set aside
2. Stir the salt baking soda, and the flour together
3. Add the milk and one cup of the flour to the yeast mixture
4. Blend well
5. Add the remaining flour, or enough to give you a soft goopy dough and beat.
6. You should have a very soft, goopy dough.
7. Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal
8. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30-45 minutes.
9. Preheat the oven to 425 degrees
10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The loaf will sound hollow when tapped.
11. Bake for 20-25 minutes if you want a crisper, more general crust.
Enjoy!
