I have a great next-door neighbor. Mary is 92 and I love calling her and reminiscing about times gone by and many of the people I or my parents knew. Her children are just as nice. Her daughter Andrea called the other day and asked if I could stop by. When she opened the door, I was greeted with the aroma of fresh baked bread. She had made Sour Dough Bread and gave me a loaf. It was delicious. We ate the whole loaf within 24 hours.
I often forget how good homemade baked bread is. It is so satisfying to enjoy a slice of freshly baked bread while the aroma still lingers in your home. And it is healthier; bread you purchase from the market may taste fresh, but many types are loaded with preservatives to extend their shelf life. So, Andrea’s bread reminded me of my recipe for English Muffin Bread. I cannot remember how I came about this recipe – so thank you to whoever – but it is easy and delicious. Here is how I make it.
Spray two 8 x 4-inch loaf pans with kitchen spray, sprinkle with cornmeal and set aside. In a stand mixer fitted with a dough hook, add 2 cups of all purpose flour, 1 tablespoon of sugar, 2 teaspoons of salt, ¼ teaspoon of baking soda and 2 packages of active dry yeast. Give it a swirl for a few seconds to make sure it is mixed. Then add 2 cups of whole milk and ½ cup of water, both between 120 degrees and 130 degrees (I heat mine in the microwave). Beat on low speed for 30 seconds, scrape the bowl, and beat on medium speed for 3 minutes scraping the bowl occasionally.
With the mixer on low to medium, add 3 more cups of flour. The batter will be a bit stiff. Do not knead. Scrape the bowl and divide the mixture between the 2 pans. Sprinkle a little more cornmeal on top, cover and let rise in a warm place until the loaves have doubled – about 45 minutes.
When the loaves have doubled, pop them in a pre-heated 375-degree oven and bake for 40 minutes or until brown. Remove them from the pans immediately and cool on wire racks.
This bread is so much better than the muffins that you buy in the market. And you can slice and toast it in your toaster! Serve it like you do the muffins; it is perfect for Eggs Benedict and my recipe is here. Or one of my favorite ways – with jam or marmalade. Enjoy!
It really is delicious and it taste like an English Muffin!
I am sure it is! But if given a choice Raymond’s scones win hands down!
This is really different and delicious. I’m a fan of English muffins. I can’t believe how fresh it tastes.
Can’t wait to get into the cottage and start trying your yummilicious sounding recipes!!!