English Muffin Bread

Standard

I love english muffins all toasted with butter melting into every little crook and cranny.

Before I started law school few months I worked the night shift at a power plant.  It was a rough job, 13 hours a day 7 days a week, and well over an hour commute from my house.  I would often stay at my Grandmother’s house, which was much closer, and sleep the entire day away.  Every morning when I would get home she would have a small breakfast for me, and almost always there was an english muffin waiting to be toasted and hungrily consumed before I fell asleep almost on my feet.

While this bread is not quite the same as a delicious english muffin in the early morning after working all night, it is quick and easy and still very delicious.  (And yes, that is my strawberry mint and black pepper jam you see on top of one delicious toasted slice.)

English Muffin Bread

From the Brown Eyed Baker

3 scant cups flour

1 tbsp sugar

1 1/2 tsp salt

1/4 tsp baking soda

1 tbsp yeast (yep, a whole tbsp)

1 cup milk

1/4 cup water

2 tbsp vegetable oil

cornmeal to sprinkle in the pan

 

Whisk together the flour, sugar, salt, baking soda, and yeast.

Gently heat the milk, water, and oil.  You want this temperature to be warmer than lukewarm but not scalding.  (If you have a thermometer you are going for between 120 – 130 degrees F.)

Mix the warm liquid into the dry ingredients and stir into a soft dough.  Beat/knead the dough for about 1 minute.

Grease a loaf pan and sprinkle the bottom and sides with cornmeal.  Scoop the dough into the pan and level it as much as you can.

Cover and let the dough rise for an hour.

Heat the oven to 400 degrees and bake for 25-30 minutes until the top is nice and golden brown.

Let the bread rest for 5 minutes in the pan before removing it to cool completely on a wire rack.

English Muffin Bread

3 scant cups flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp yeast
1 cup milk
1/4 cup water
2 tbsp vegetable oil
cornmeal to sprinkle in the pan

 

Whisk together the flour, sugar, salt, baking soda, and yeast.

Gently heat the milk, water, and oil.

Mix the warm liquid into the dry ingredients and stir into a soft dough. Beat/knead the dough for about 1 minute.

Grease a loaf pan and sprinkle the bottom and sides with cornmeal. Scoop the dough into the pan and level it as much as you can.

Cover and let the dough rise for an hour.

Heat the oven to 400 degrees and bake for 25-30 minutes until golden brown.

Let the bread rest for 5 minutes in the pan before removing it to cool completely on a wire rack.

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