Friday, January 2, 2009

English Muffin Bread

Anyone who has looked in my parents' pantry knows that my dad is a collector of jams, jellies, and preserves. I don't think we've ever had to actively think about buying jams or preserves because there are always so many in the house. Growing up, my favorite way to enjoy the latest acquisition of apricot preserves or orange marmalade was on an English muffin.

When I saw this bread on Amber's Delectable Delights, I knew it would be a hit, especially for this past week when both Joe and I were off and slept in and made big breakfasts. I halved the recipe to only make one loaf, but I wish I had made both loaves, as I easily could've given the other loaf to my dad if we didn't eat it first.

Joe and I enjoyed slices of this bread equally as a base for a breakfast sandwich of ham, cheese, and egg and for spreading it with delicious apricot jam.

English Muffin Bread
source: Amber's Delectable Delights

Yield: 2 loaves


6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt


1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.