This recipe comes from one of my aunts and has been in my family for years. I never realized so many recipes that I consider family staples, like these Pistachio Pudding Cookies, were actually adopted from her. I love the connections cooking forms between people, families and cultures.
This bread is the perfect recipe for a beginning baker. It contains yeast, but requires no kneading and only has to rise once. I make mine using a stand mixer, but with a little elbow grease and a sturdy spoon, you don’t even need any special equipment.
English Muffin Bread tastes best when toasted…and all those nooks and crannies taste even better when slathered with blackberry jam! Thank you to another aunt for keeping me supplied with the good stuff!
The recipe makes 2 loaves, but can easily be cut in half if you’re only cooking for 1 or 2 people (like me). Otherwise, make the full recipe. Besides being a great breakfast and snack bread, it works well for sandwiches, too.
English Muffin Bread
- Grease 2 bread pans (8.5 x 4.5 in) and sprinkle with cornmeal.
- Combine 3 cups flour, yeast, sugar, salt and baking soda in bowl of stand mixer fitted with paddle attachment.
- Heat milk and water together to about 120-130°F. Add to dry ingredients and beat well. Stir in the remaining flour to make a stiff batter. Spoon into the prepared pans and sprinkle tops with cornmeal. Cover and let rise about 45 minutes (30 minutes if using quick rise yeast), or until risen dough crests the top of the pan by about 1/2 inch.
- Preheat oven to 400°F and bake for about 25 minutes. Remove from pans immediately and let cool on a wire rack.
A Sunrise Breakfast