English Muffin Bread

We needed a quick bread to use for French Toast and some sandwiches... and this one went together in 15 minutes, rose for 45 and cooked for 20... bread in just over an hour. Perfect.

Tastes just like an English Muffin – but ready in less than half the time!

English Muffin Bread - Modified from Kate

Ingredients

• 3 C flour (I used 2 C bread flour, 1 C whole wheat)
• 2 1/4 tsp. yeast
• 2 tsp. sugar
• 1 tsp. salt
• 1/8 tsp. baking powder
• 1 C milk
• 1/4 C water
• cornmeal, for dusting the pan (optional)

Directions for making bread in the mixer (like a Kitchen-Aid) follow:

Combine 2 C flour, along with sugar, salt, baking powder and yeast in your mixing bowl, and mix for about 1 minute until well blended.

Meanwhile, mix milk and water in a small sauce pan and heat until warm (about 2 minutes on low). Pour into the flour mixture and mix with the dough hook for 2 minutes.

Add the remaining flour, 1/2 C at a time, and mix for 3-5 minutes with the mixer. Dough may be a bit sticky.

Grease a loaf pan and sprinkle with cornmeal, if desired. Spread the dough into the pan, cover and let rise for about 45 minutes, or until doubled.  To facilitate faster rising, microwave a cup of water until it boils, then place the bread pan with the dough into the steamy microwave – and allow it to rise. 

Bake at 400 for 20-25 minutes.

Cool and slice to serve. 

We’ve made this numerous times – here’s an oldie photo from the inaugural batch!