Wednesday, August 29, 2012

English Muffin Bread...Mmmmm

This bread is so simple, frugal and tasty! Only five ingredients, mix, rise & bake. The first time I made two loaves the first was gone in an hour and the second loaf lasted until lunchtime the next day. The best thing was that my kids loved this bread so it worked great for lunch or snacktime.
This bread works well as toast with your favorite spread. It's delicious with my homemade raspberry jam or butter & raw honey. It also freezes well, I slice up the whole loaf and place it in a freezer zip lock bag.

English Muffin Bread
adaptated from One Good Thing by Jillee
2 3/4 cups warm water
1 tablespoon + 1/2 teaspoon rapid rise yeast*
1 tablespoon salt
1 tablespoon + 1 1/2 teaspoons sugar
5 1/2 cups flour (I used 1/2 all purpose and 1/2 white whole wheat flour)

Mix all the ingredients together in a stand mixer (with a dough attachment if possible), then spoon into 2 well greased loaf pans.  Let the dough rise inside the pans until it reaches the top of the pans, and bake at 350 degrees for 45 minutes or until golden brown. Melt 1 tablespoon of butter and brush over the top of the loaves 10 minutes before done. The bread will be moist at first so allow it to cool completely before cutting.

*If you use regular yeast, you'll need to let the dough rise TWICE. First in the bowl, until it reaches the top, and then again in the pans, until it reaches the top. With the RAPID RISE you only need to let the dough rise once in the pans.

delicious with honey & butter!
I used only whole wheat flour in this loaf and it didn't rise much.

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