English muffin bread

English Muffin Bread

{Admittedly, my bread is height-challenged.  My fault entirely, so I hope you don’t let that deter you from giving this a try.}

I like English muffins.  I think they’re great for sandwiches at lunchtime or for breakfast.  I like ‘em with butter or cream cheese or peanut butter and a sliced banana.  When I was a kid, the English muffin pizza was a favorite at Grandma and Grandpa’s house.  English muffins are just totally versatile and up for any topping you choose.

This is a great batter bread that requires no kneading.  I also added a healthy twist to my bread by using that amazing King Arthur white whole wheat flour.  I just love that stuff.  It bakes like all-purpose flour but has more fiber and good stuff than the regular whole wheat flour we’d been using.  The only glitch I ran into was coming up a little short on the yeast, but I had already started the whole thing and didn’t want to run to the store just for a packet of yeast so I used what I had.  The bread baked fine without the full amount, but obviously, it didn’t get a lot of height.  It did rise to the tops of my loaf pans though, so I was happy enough.  Next time I’ll plan it out better and make sure I have enough yeast ahead of time.  And I’ll definitely bake this again.  You get two nice loaves of bread with so little effort.

The bread is best toasted, just like your usual English muffins.  I think it’d be great in this recipe too.

{one year ago:  Mini Tie-Dyed Cheesecakes}

Recipe:  English Muffin Bread

(original recipe found at Blisstree)

5 1/2 c. flour

2 Tbsp. dry yeast

1 tbsp. honey

1/4 c. warm water

2 tsp. kosher salt

1/4 tsp. baking powder

2 1/4 c. warm milk

butter and cornmeal for greasing and dusting two loaf pans

Prepare loaf pans by coating with butter or cooking spray, then dusting with cornmeal.

Mix the yeast, honey, and water in your mixing bowl.  Set aside.  In another bowl, whisk together salt, baking powder, and flour.

Add the milk and 1 c. of the flour mixture to the yeast mixture.  Blend well.  Add the remaining flour and beat until you have a soft, “goopy” dough.

Spoon the dough into your prepared pans..  Set aside in a warm place until batter has doubled and has risen to the top of your pan or a little above.  Dust the tops with cornmeal.  Heat oven to 425 degrees and bake for 15-20 minutes.  Loaf will sound hollow when tapped.  Bake up to 25 minutes for a crisper crust.

Cool and slice.

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