English Muffin Bread

March 28, 2012

 

Shortly after I left for college, my dad and his fiance moved to Florida and purchased a house down there. Even though it’s a long drive, I always look forward to visiting my dad and Bonnie in Florida every Christmas.

Other than just relaxing in the warm Florida weather, Christmastime, and seeing my family, one thing I love about visiting is the inevitable ENGLISH MUFFIN BREAD with breakfast every day.

This recipe is actually Bonnie’s recipe, but after this past Christmas, I finally asked her to send me the recipe because I love the bread so much.

It’s a real dense bread, but toasted with butter… there’s really nothing better. It even makes good sandwich or panini bread. I love it. I made my first batch a few weeks ago and we just finished the second loaf.

Now, because the batch makes two loaves, and because it’s all natural ingredients, the bread will mold quickly. SO, unless you plan on eating both loaves in a week, I recommend wrapping one loaf in tinfoil and freezing it. The bread holds up really well. I also leave the loaf I’m currently eating in the fridge. If you leave it out, it’ll mold pretty quick.

Anyway, here’s the recipe. ENJOY!

Ingredients:
6 Cups of all-purpose flour (or bread flour – it’s really good with Gold Medal Bread Flour)
2 Packets yeast
1 Tbs Sugar
2 Tsp Salt
1/4 Tsp Baking Soda
2 Cups Milk
1/2 Cup Water
Cormeal

Directions:

Mix THREE (3) cups of the flour, yeast, sugar, salt, and baking soda.

Heat the milk and water (in the microwave for 30 seconds to a minute) and add to the mixture.

Mix well.

At this point, mix in the rest of the flour.

NOTE: The dough is going to get SUPER thick. Like, REALLY thick. It will worry you if you’re not careful. I may even recommend just tossing out the mixer at this point and mixing the rest of the flour with your hands. Prepare to get messy. But it has to be done this way. 馃檪

Grease TWO 8″ or 8.5″x4″ loaf pans and line the bottom with cornmeal. Split the dough and place in the pans. Sprinkle the top with cornmeal.

Cover with a cloth or twel and place in a warm, dry place for 45 minutes. (I use the mircowave – DON’T turn the microwave on!) Let the dough rise.

Then bake at 400 degrees for 25 minutes. Boom! Voila!

What do you think? Comment below and let me know if you try!

All for now. xoxo.