Imagine the best English Muffins you’ve ever tasted. Now step it up a notch by baking this English Muffin Bread, then slicing it and toasting the individual slices as you need them.
English Muffin Bread has long been a favorite of mine, and I don’t make it anywhere near often enough. So, each time that I do bake this delicious bread, I’m once more pleasantly surprised by the texture and taste.
The recipe I followed looks like I might have cut it out of a magazine (and taped it onto an index card), but I don’t know for sure what magazine or when or who came up with the recipe. I’m guessing, however, that it might have been the producers of Fleischmann’s Active Dry Yeast.
ENGLISH MUFFIN BREAD
(Makes 2 loaves)
2 packages Fleischmann’s Active Dry Yeast
6 cups unsifted flour
1 tablespoon sugar
2 teaspoons salt
1/4-teaspoon baking soda
2 cups milk
1. Combine half the flour (3 cups), yeast, sugar, salt and baking soda.
2. Heat liquids until very warm (120-130 degrees Fahrenheit).
3. Add liquids to dry mixture and beat well.
4. Stir in rest of flour to make a stiff batter.
5. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal.
6. Sprinkle tops of uncooked loaves with cornmeal. Cover and let rise in a warm place for 45 minutes.
7. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from pans immediately and cool.
8. Slice and toast before eating. Serve with butter and/or jam.
...or peanut butter
As a single person, I
Pasta, canned tomatoes, scallions, asparagus, mascarpone cheese, basil, S&P; buttered carrots, mango.