An easy delicious English Muffin Bread that uses no oil, no eggs, and requires NO kneading!
Is there anything better than a slice of warm bread right out of the oven? This English Muffin Bread will have anyone within smelling distance flocking to your kitchen.
I just finished a buttery slice (o.k. two) and am in yum heaven. There was a delicate crunch to the exterior, and a soft craggy center that held all of that melted butter. Need I say more?
I was surfing through one of my cookbooks and came across this recipe for English Muffin bread. I was intrigued. We love English muffins and have even seen a few recipes for them pop up here and there lately. But a whole slice? Or two? I just had to try it.
There were a couple of reasons why I thought that it just couldn’t turn out like it was supposed to. There was no oil, no egg, no kneading and only required one rise time. This looked way too simple, and made two loaves to boot!
It did turn out though. It turned out as in academy award winner turn out.
I broiled a couple buttered slices with some Canadian bacon and put a poached egg on top. It was amazing! Where are the pictures? The egg didn’t turn out as glamorous as it should have in my mind, but it was delicious! My hubby loaded his slices with honey the other with cinnamon butter.
Don’t have time to make it now? Pin it for later!
- 5 cups all-purpose flour divided
- 2 packages active dry yeast 1/4 ounce each
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 cups warm milk 120 to 130 degrees F
- 1/2 cup warm water 120 to 130 degrees F
Preheat oven to 375 degrees F. Grease two 8-1/2-in x 4-1/2-inch loaf pans and sprinkle with cornmeal.
In the bowl of an electric stand mixer, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water and beat on low for 30 seconds. Scrape down the sides of the bowl and beat on high for 3 minutes. Stir in remaining flour (batter will be thick and sticky). Spoon batter into two loaf pans and sprinkle the top of each loaf with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
Let bake for 25 to 35 minutes or until golden brown. Remove loaves from the pans immediately and allow to cool on a wire rack.
Original recipe provided by Taste of Home Books, The Complete Guide to Country Cooking, 1998.
Another great bread that you might enjoy is the No-Knead Bread.