Make English Muffin Bread
A family favorite...
When you think of an English muffin, you probably start thinking of breakfast and that nice, open bread crumb that’s prefect for holding butter, jam and other toppings. English muffins are definitely one of my go-tos at breakfast time. I like topping a toasted English muffin with butter and a sprinkling of Parmesan cheese. I know that’s a maybe a little unusual, but try it – I promise it’s good!
If you like English muffins, then you’re bound to like English muffin bread. My family has been making this recipe for many years; long enough to not remember where it originally came from. Follow this easy recipe and you’ll get two loaves of English muffin bread, perfect for toasting, turning into garlic bread or using to make sandwiches.
- 6 cups flour
- 2 packages yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 cups milk
- ½ cup water
- Combine 3 cups flour, yeast, sugar, salt and soda.
- Heat liquids until very warm (120-130F). Add to dry mixture; beat well.
- Stir in rest of flour to make a stiff batter.
- Spoon into two 8½ x 4½ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal.
- Cover; let rise in warm place for 45 minutes.
- Bake at 400F for 25 minutes. Remove from pans immediately and cool.
- English muffin bread will freeze well; just pre-slice the loaves first.
- You can use English muffin bread to make an easy garlic bread. Spread butter on slices, sprinkle with garlic powder and Italian herbs. If desired, sprinkle on Parmesan cheese. Broil slices for a few minutes, watching carefully to ensure they don’t burn.