by Paula Geister

Created on: September 30, 2008   Last Updated: August 28, 2009

English Muffin Bread

This bread gets its name from its similarity of taste and texture to an English muffin. It's simple to make because, although it requires a short period of rising as with all yeast breads, it requires no kneading.

Varying the recipe with the addition of a portion of whole wheat or spelt flour is possible and makes the bread healthier. However, you must understand that the more you add, the denser the bread will be.

Serve it toasted as you would an English muffin, spread with butter, fruit preserves or peanut butter. Keep it on hand to make breakfast sandwiches with sausage or bacon and egg.

Makes 2 loaves

5 1/2-6 cups flour

2 pkgs. dry yeast

1 Tbsp. sugar

2 tsp. salt

1/4 tsp. baking soda

2 c. milk

1/2 cup water

Cornmeal

Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl. Heat the liquids until very warm and add to the dry ingredients. Beat well. Stir in enough flour to make a stiff batter. Evenly divide the batter and spoon into loaf pans that have been greased or coated with non-stick spray and sprinkled with cornmeal. Sprinkle tops of loaves with cornmeal. Cover with a moist towel or paper towel; let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. (Ovens vary; do not let loaves become brown on top.) Remove loaves from pans immediately and cool on racks.

If you decide to knead this bread at all, do not knead it for long or it will become tough. Spooning into pans as directed makes for the best quality bread. Keep it simple.

I have made English muffin bread for my family, for potlucks and for giving as gifts. It has become a favorite and people always ask for the recipe.

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