English Muffin Bread

I've set my breakfast near my Valentine tree. 

My little bedroom tree adds such a fun glow in the morning and evening.  The vintage looking ornaments are from fabric that I cut out and ironed onto felt with some heat 'n bond between.  A matching tea cosy was made with some of the leftover fabric, and I also have a tablecloth that I made from the fabric.  

If you've never made English Muffin Bread, you should give it a try.  It's so crunchy and it is a fairly quick recipe which makes it nice for gifting.  I gave some as gifts to my neighbors for Christmas.  My  crustless quiche  is another favorite breakfast for me.  Can you believe that raspberries were 87 cents at a local grocery store recently??!!  My friends keep me informed on who has raspberries on sale as they're my favorite.  

This pretty teacup goes perfectly with my vintage looking fabric.

I hope you can make this bread sometime.  It was always a favorite of my late hubby.  

Yield: 2 loaves

Author: Kitty

English Muffin Bread

This bread is a cross between a yeast bread and a quick bread, as it has two leavening agents - yeast and baking soda. It is a very thick gloppy batter when you put it in the pans. After baking it has nooks and crannies just like English muffins and is best toasted.

Ingredients

• 6 cups flour
• 2 tablespoons yeast or 2 packets
• 1 tablespoon sugar or honey
• 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

Instructions

1. Grease 2 - 8x4" pans, then dust with cornmeal.
2. 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.
3. Spoon the batter into the prepared pans & even the tops (I wet my hands to smooth them). Remember this is a very thick batter! Cover with a towel & let rise until the dough is at the top of the pans - 30-45 minutes.
4. 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!

Notes

I often make one large loaf and divide the remaining dough into mini loaf pans to give as gifts. Just remember to not bake the mini loaves as long.

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage