One of my favorites….English Muffin Bread!

by Michelle on February 25, 2008

We are in the midst of a blizzard and it is gorgeous outside!

This is about our 20th blizzard this season. I do, I really do, love winter but enough is enough with the snow, ice, freezing rain, sub-zero temps and howling wind. Winter has been horrendous this year!! And it started in early November and it appears as if winter is hanging on forever. We are not even going to have our usual February Thaw! And we always have a huge thaw in February…but not this year!

So to keep my home as comfy as possible I am making bread. What’s better then the smell of fresh baked bread?

One of my favorite breads is English Muffin Bread and I received the recipe from my dear friend Linda! I steal so many recipes from her but they are so good, I can’t resist!

It’s breathtaking outside right now and the snow flakes are huge!

Back to my bread!

English Muffin Bread
Recipe adapted from my friend Linda

1 package yeast
1/2 cup warm water
1 Tbsp. sugar
2 cups bread flour
1/2 cup whole wheat flour
2 tsp. salt
7/8 cup warm milk
1/4 tsp. baking soda
1 Tbsp. warm water

Combine yeast, sugar and 1/2 cup warm water, let proof. Combine flour and salt. Add to yeast mixture alternating with warm milk. Beat dough till elastic and leaves side of bowl. The dough will be loose and sticky. Cover and let rise in warm place till double in bulk.

Stir down with wooden spoon, add 1/4 tsp soda dissolved in 1 Tbsp. warm water and beat for one minute.

Butter a loaf pan, fill with the dough. Cover and let rise again for 1 to 1 1/4 hours. Bake in a preheated 375 degree oven until golden brown on top and shrinks away from the sides of the pan, about 30 minutes.

Cool in pan 5 minutes, turn out on wire rack to cool.

Look at this gorgeous rise and the big bubbles on top!! I love the crumb of English Muffin Bread! The more bubbles, the more places for butter to snuggle! :))

All Rights Reserved 2008 © Big Black Dog

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Comments

  • OhioMom February 26, 2008 at 1:45 pm

    Michelle, those taters look yummy. I never thought about using my madeliene pan for taters.I love the English Muffin bread too … I adapted the recipe from a James Beard bread book. I have had good results from all his bread recipes.I have to bake bread today too, probably the sour cream or buttermilk bread.

  • deborah_ps February 26, 2008 at 11:05 pm

    I see you’re still sippin your yummy Hot Cocoa Michelle :) And with that gorgeous snowy weather…well, of course! I’ve always wanted to make English Muffin bread…guess you’ve just given me the inspiration to try it. Do you get fresh butter at the dairy too?

  • Michelle February 27, 2008 at 4:46 am

    Linda, I’ve not tried your Buttermilk Bread yet. But it’s now on my ToDo list.Debbie, You will not disappointed with the EM Bread, it really is good!! And I use so much butter that I tend to stock up on what’s on sale. Michelle

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