Why I am just not getting around to posting this I will never know, I had tweeked this recipe a month ago before the cooking blog hype over English Muffin Bread. Talk about kicking yourself for procrastinating! Better late than never. Most recipes I saw had this doubled and tripled, that just doesn't work for our little family. It would have gone bad in no time, and we don't have the freezer space for a million loaves of bread.
English Muffin Bread is a great little recipe for English Muffin lovers like myself (and my mother). It is great with just butter and honey, or anything else you can think to slather on it. This makes awesome toast. Plus it doesn't hurt that it is super easy and even worked with my expired yeast. It rose slow, but imagine who fast it would have rose had the yeast been in date! Trust me this is an easy recipe that you will love! Depending on the type of flour you use it will come out a different color, as always I used whole wheat and it made my bread much darker.
English Muffin Bread
**makes 1 loaf
Ingredients:
14.6 oz warm water
2 tsp salt
3 tsp sugar
3.6 c flour (I used whole wheat)
1 package of rapid rise yeast
cornmeal (optional)
melted butter (for brushing the top at the end)
Directions:
Mix all ingredients (dump them in together, yay for easy) in a stand mixer, or by hand, until combined. Cover with a dish towel and allow to double in size.
Grease loaf pan and sprinkle with cornmeal, if you don't have it skip it...I did; it just gives the grainy outer texture you get from store bought English muffins. Transfer your dough to the loaf pan and allow to rise, it should double in size again. Preheat oven to 350.
Bake at 350 for 45 minutes. Ten minutes before it is done brush the top with melted butter. Allow to cool before cutting.
I found that the recipe lasted about a week in the Louisiana humidity before starting to mold. But it was a yummy breakfast until then.
Nutrition Information:
Cal. 158.5g Fat .7g Carbs 33.4g Fiber 5.6g Sugar 2.6g Protein 5.6g Iron 8.4%
