I remember the first time my Mom made this bread.
I was in heaven, I love English Muffins and this
tastes just like it...only in a loaf form!
It has the corn meal crunchy crust, while the
inside is soft and filled with all those
"nooks and crannies" you find in the muffins.
It is easy to make and wont last long once you
give this bread a taste, so you may just
want to double the recipe!
English Muffin Bread
3 C. Warm Water
1 1/2 TBSP Red Star Yeast
1 TBSP Sugar
6 C. All purpose flour
1/4 C. Sugar
1 TBSP Salt
Corn Meal~ to dust pans
In a glass bowl add the warm water, yeast
and the 1 TBSP of Sugar. Let bloom for 5 minutes.
Combine the flour, sugar and salt in your mixing bowl.
Make a "well" in center and pour in the yeast mixture.
Then slowly mix together until blended.
This is a sticky dough, to make sure you
scrape the bottom of mixing bowl for any
dry ingredients that may have settled.
Prepare your (2) loaf pans by greasing them
and then sprinkle them with corn meal.
Divide the batter in half between the pans.
Place in a warm place and let raise double.
*I placed mine in a cold oven with a
pan of HOT water on the bottom rack.
And let it rest/rise for an hour.
Bake at 350 for 30-35 minutes.
Let bread cool in pans for 15 minutes before
you remove them to continue cooling
on a wire rack.
We love this bread toasted served with
my homemade jam or Fall Butter.
And just a few nights ago we used this
bread for our own Breakfast Pannini sandwich's.
IT WAS DELISH!!
Family Lovin From the Oven,