Lucky me had a day off today, so I decided to try to make some English Muffin Bread! This recipe looked absolutely DELISH so I had to try it for myself! The recipe came from Blisstree, and it was ah-mazing!
I had the wrong sized loaf pans (I only had very large ones!) so the bread came out a little flatter and wider than expected, but it tastes good none-the-less!
Ingredients: (makes 2 loaves - one to eat right away and another for tomorrow, obviously)
|Look at that adorable honey bear, he is so excited to help!|
- 5 and 1/2 cups flour
- 2 tablespoons dry yeast
- 1 tablespoon honey
- 1/4 cup warm water
- 2 teaspoonsful kosher salt
- 1/4 teaspoon baking powder
- 2 and 1/4 cups warm milk
- Butter for greasing pans
- Coarse Cornmeal
Mix the yeast, honey, and water, and set aside. (The warm water activates the yeast which eats up the honey and will get all nice and foamy!)
|Om nom nom. Foam.|
Add the milk and 1 cup of the flour to the yeast mixture, and mix well.
Add the remaining flower and beat to create a verrrrrry sticky dough.
Grease the loaf pans with butter and dust them with the cornmeal.
Divide up the batter between the two pans and let them rise in a warm place.
I put them in a warmed oven for just over an hour - this allowed the dough to rise up!
Then preheat the oven to 425oF, dust the top of the loaves with cornmeal, and bake for 20-25 minutes.
You will get this deliciousness:
Wait until it cools to slice it up and toast it... and then of course, as always, enjoy!