If there’s one smell that can instantly make a house feel like a home, it’s the smell of freshly baked bread. And not just any bread – I’m talking about English Muffin Loaf. This simple yet delectable loaf captures the best parts of an English muffin, but in a convenient sliceable form. For those mornings when you’re craving a toasty English muffin but also need the ease of a loaf bread, this recipe is your answer. The English Muffin Loaf has humble beginnings, originating from the classic English muffin. It was born out of a desire for simplicity and convenience without compromising on taste. And the result? An incredibly delicious bread that’s perfect for toasting and slathering with your favorite jams, jellies, or even just a simple pat of butter. What I personally love about this recipe is how easy it is to make. You don’t need any fancy equipment or ingredients – just some basic pantry staples and a couple of loaf pans. Plus, the recipe is quite forgiving, making it perfect for beginner bakers. And the best part? That heavenly aroma of baking bread that fills your kitchen as the loaf bakes. Trust me, it’s pure bliss. So, whether you’re a seasoned baker or a complete novice, I encourage you to give this English Muffin Loaf recipe a try. It’s a rewarding baking project with a delicious payoff, and I guarantee it’ll make your mornings extra special.
Ingredients
- 2 pkg. yeast
- 6 c. flour
- 1 Tbsp. sugar
- 2 tsp. salt
- 2 c. milk
- 1/4 tsp. baking soda
- 1/2 c. water
- cornmeal
Baking Instructions
- Combine 3 cups flour, yeast, sugar, salt and soda.
- Heat liquid until very warm (120° to 130°).
- Add to dry ingredients. Beat well.
- Stir in rest of flour to make stiff batter.
- Spoon into 2 8 1/2 x 4 1/2-inch loaf pans that have been greased and sprinkled with cornmeal.
- Sprinkle tops with cornmeal and cover. Let rise in warm place for 45 minutes.
- Bake at 400° for 25 minutes.
- Remove immediately.
Calorie: 120
Total cooking time: 1 hour
Difficulty level: Easy
A Tale of Two Loaves: The English Muffin Loaf Chronicles
The Yeast Beast
It all started with 2 packets of yeast. I am not a wizard, but when it comes to cooking, yeast is as close to magic as it gets. It’s a living organism, you know? It breathes, it eats, it multiplies… it’s like having a pet you can bake with!
The Sugary Situation
Next came the sugar, a mere tablespoon. I always feel a little guilty using sugar. It’s like inviting that friend to the party who always shows up, has a great time, but nobody really remembers they were there. Well, sugar, today is your day to shine! Or…to dissolve into obscurity. Either way, you’re essential to the party!
Salt and Soda: The Unsung Heroes
Then, there’s the salt and baking soda. Two teaspoons of salt, and only a quarter teaspoon of baking soda. It’s a small amount, but I like to think of them as the unsung heroes of this bread opera. They subtly enhance the flavors without stealing the limelight.
Milk and Water: The Dynamic Duo
Now, let’s talk about the liquids – milk and water. Two cups of milk and half a cup of water, to be precise. I heated them up until they were very warm, but not boiling. After all, we wouldn’t want to scald our yeast pets, now would we?
Flour Power
Adding the liquid to the dry ingredients felt a bit like creating a culinary sandcastle. And then came the stirring. Let me tell you, stirring in the rest of the flour to make a stiff batter is a workout that could replace your gym membership.
Cornmeal: The Unexpected Guest
The cornmeal was the unexpected guest in this recipe. It was sprinkled onto the greased loaf pans like a dusting of snow, and again on the tops of the batter-filled pans. It added a bit of texture and crunch, a pleasant surprise in a loaf of bread.
The Waiting Game
Then came the waiting. Forty-five minutes of letting the dough rise. It’s like watching a suspenseful movie – you know something is happening, but you can’t quite see it yet.
The Heat is On
Finally, the baking. Twenty-five minutes at 400°. The kitchen started to fill with that mouth-watering aroma of baking bread. It’s like a warm hug for your senses.
The Grand Finale
And just like that, it was over. I removed the loaves immediately, their golden-brown tops glistening with the promise of deliciousness. And let me tell you, they did not disappoint.
The Aftermath
So, there you have it, my chronicles of baking the English Muffin Loaf. It’s a journey of yeast, flour, sugar, salt, milk, baking soda, water, and cornmeal. A journey of laughter, anticipation, and the satisfaction of creating something delicious. And remember, every loaf tells a story. This was mine. What’s yours?
