Sunday, March 13, 2011

English Muffin Bread

I decided this year that I would only eat homemade bread.  It's not that I'm a "bread snob" ,  I just love the texture & taste of homemade goodness.  This recipe is especially easy & kind of a cross between a yeast & a quick bread.  It only requires one rising, which takes care of the "quick" part.  It does have nooks & crannies like English muffins & it's delicious toasted.  I hope you'll give it a try.

6 cups flour
2 tablespoons yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
1 cup milk, heated to 110 degrees (heat in microwave)
1 1/2 cups water, heated to 110 degrees ( heat in the microwave)
cornmeal for dusting pans

Grease 2 - 8x4" pans, then dust with cornmeal.

Combine 3 cups flour, yeast, sugar, salt & baking soda in mixer & whisk together. Add milk & water & beat together to combine.  Add 2 1/2 - 3 cups flour & mix with a dough hook.  (I actually just use my dough hook for this recipe so that I don't have to clean more beaters!).  Mix for 4-5 minutes.

Divide the dough into the prepared pans & even the tops (I wet my hands to smooth them).  Cover with a towel & let rise 45 minutes.

Bake in a preheated 400 degree oven for 25 minutes.  Remove from pans to a cooling rack.  The bread is much easier to slice when cool.  It freezes well, also.  Enjoy!

Makes 2 loaves

I am sharing with:


  1. I agree, homemade bread is truly the best! I've never tried English Muffin bread, but the way hubby and I go through English Muffins it's definitely worth a try! I'm "pinning" this for future use! :)

  2. I am going to try to start making more bread. I have made a few but trying this will be nice and a good start......Will let you know andi thewednesdaybaker


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