English Muffin Bread

​My family really likes English muffins so when I ran across this recipe for English Muffin Bread in my Cook's Country magazine, I decided to give it a try. 

English Muffin Bread
cornmeal
5 cups bread flour
4 1/2 teaspoons yeast
1 Tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
2 1/2 cups whole milk, heated to 120 degrees

​Grease 2 loaf pans and sprinkle with cornmeal.  

​Combine flour, yeast, sugar, salt and baking soda in a large bowl.  

​Stir in hot milk until combined.  

​Cover dough with plastic wrap and let rise for 30 minutes.  Stir dough and divide between loaf pans.   (I kneaded mine a few times to make it more cohesive.)

​Cover pans with plastic wrap and let rise 30 minutes longer.  

​Heat oven to 375. Bake bread for 30 minutes, rotating pans halfway through baking.

​Cool on wire racks.  

This bread was good warm out of the oven but it really stands out when it's toasted.
​And it was even better when I served it with homemade strawberry jam!  (Check for that recipe on tomorrow's blog.)

​This bread was cooling on the counter when my daughter came home from school one day last week.  The 2 of us ate 1/2 a loaf!  It was so good - we just couldn't stop eating it.  This recipe could be dangerous.  I turned the last couple of pieces of bread into french toast for breakfast.  It makes really yummy french toast too.  Enjoy!

Ciao!

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