|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What's the greatest thing since sliced bread? English muffin bread! Imagine everything you love about classic English muffins in the form of an easy-to-slice loaf.
This recipe not only has the texture of English muffins, but all those delicate nooks and crannies that capture warm butter or sweet jam spread over each slice. The best part is, the batter comes together quickly without even kneading the dough.
When heating the water and milk for the batter, it is important to make sure the temperature isn't too hot or too cool. Between 120 and 130 degrees Fahrenheit is ideal to activate the yeast in this recipe. Try using a candy thermometer to monitor the temperature as it heats in the saucepan. Also, the recipe calls for 5 or 5 1/2 cups of flour to account for variations from kitchen to kitchen. Start by using just 5 cups and feel free to add a little more flour if necessary to achieve the desired consistency of a stiff batter.
This easy bread recipe is sure to become a staple in your bread box. Why not give it a try for a unique and homemade twist when making Eggs Benedict for brunch this weekend!
3 tablespoons unsalted butter, or shortening, for the pans
Cornmeal, for dusting
5 to 5 1/2 cups all-purpose flour, divided
2 packets active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Gather the ingredients.
Prepare two 9-by-5 inch loaf pans. Grease the pans with butter or shortening and then dust with cornmeal. Be sure to coat the bottom and the sides of the pan. Invert the pans over the sink and tap lightly to remove any excess cornmeal.
In a large bowl, combine 3 cups of the flour, yeast packets, sugar, salt, and baking soda. Reserve remaining 2 cups of the flour.
In small saucepan, heat the milk and water together until very warm, between 120-130 degrees F.
Add the warm liquid to dry ingredients in the mixing bowl and beat well. Once combined, stir in the additional 2 cups of flour. The batter should be stiff. Add an additional 1/2 cup of flour, if necessary.
Spoon the batter into the prepared pans.
Because this batter is stiff and a little sticky, it can be a challenge to spread it evenly into the pan. Try running your hands under warm water, shake off the excess, then gently pat the top of the batter to help spread it in the loaf pans until the tops are flat and even.
Sprinkle the tops of each loaf with a dusing of additional cornmeal.
Cover the loaves with a lightweight towel and allow them rise in a warm place for 45 minutes. Meanwhile, preheat the oven to 400 degrees F.
Once the loaves have risen, bake at 400 degrees F for 25 minutes until golden brown.
Immediately remove the loaves from the pans and cool on a wire rack.
To serve, slice and toast.