Thursday, August 3, 2017

English Muffin Bread

July has been a whirlwind! As a result, my little blog got neglected.  I've been cooking and baking, doing some of my crafting; just not taking photos or chronicling my adventures. July started with a bang when my Hubbers had a series of small strokes.  A trip to the ER and a week in the hospital with many follow-up visits to physicians made the first few weeks of the month fly by.  Thankfully, he is recovering nicely and should have no lasting effects from the stroke. The last two weeks of the month found us at the drag strip, pursuing my family's passion.  We lived out of our motorhome at the track.  I managed to make three meals a day, for 5-6 people, out of the teeny-tiny kitchen.  I must admit to being relieved that we are home again where I have much more room to play!

One morning in the RV, I was making breakfast for my troops.  Part of the meal was English muffins.  As I was toasting them I remembered that I used to make an English muffin bread. The recipe comes from a Fleischmann's Yeast cookbook that I've probably had for 40 years. It's an easy yeast bread to make, with no kneading required and only one rise.  It makes a wonderful bread, every bit as good as an English muffin, including all the nooks and crannies for the butter to melt into. I don't know why it's been years since I've baked some! It makes two loaves and freezes nicely. A few slices popped in the toaster makes for a great morning snack!

 
 

English Muffin Bread

2 packages active dry yeast
6 cups unsifted flour
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Corn meal

Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl.  Heat liquids until very warm (120-130 degrees).  Add to dry mixture; beat well.  Stir in rest of flour to make a stiff batter.  Spoon into two 8 1/2 x 4 1/2-inch loaf pans that have been greased and sprinkled with corn meal.  Sprinkle tops with corn meal. Cover; let rise in warm place for 45 minutes.  Bake at 400 degrees for 25 minutes.  Remove from pans immediately and cool.

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