just in time for Sunday breakfast, I bring you my mom’s recipe for English Muffin Bread. it’s super easy and doesn’t take too long (there’s a half hour of rise time in there that you can multi-task during). and the results are more than worth it!
MOM’S ENGLISH MUFFIN BREAD
(makes 2 loaves)
– 5 c all-purpose flour, divided
– 4 1/2 t yeast (about 2 packages)
– 1 T sugar
– 2 t salt
– 1/4 t baking soda
– 2 c skim milk (higher fat milks also work)
– 1/2 c water
1. In a large bowl, whisk together 2 cups flour, yeast, sugar, salt, and baking soda.
2. Add milk and water to a small saucepan. Heat over medium-low heat until the liquid reaches 120 degrees F.
3. Add the hot liquid to the previously combined dry ingredients. Beat on low with a hand mixer or stand mixer for 30 seconds. Then, beat on high for three minutes (mind the splattering!).
4. Fold in the remaining 3 cups of flour.
5. Spray two loaf pans (or 6 mini-loaf pans) with cooking spray and dust with cornmeal (as you would typically with flour).
6. Divide the dough between your pans evenly. This is a sticky dough and will probably not want to spread evenly in the pans. this is totally fine, it will fill in while it rises. Sprinkle additional cornmeal over the top of the dough.
7. Allow to rise, covered, in a dark and warm place (or stick them in the turned OFF oven, like I do) for about a half an hour, or until the dough has filled in the pans and risen to almost the tops.
8. Preheat the oven to 325 degrees F and bake for 30 minutes (glass) to 35 minutes (dark metal). The tops will brown up to a golden color and the loaves will sound hollow when tapped.
9. Allow to cool until the loaves are able to be handled. Remove from pans to wire cooling rack.