Homemade English Muffin Bread
This Homemade English muffin bread is filled with nooks and crannies just waiting for that slab of butter. Toast, butter and enjoy!
Equipment
- Large Mixing Bowl
- 2 Bread pans
- 2 cup measuring cup or large bowl for yeast to rise
Ingredients
- 2 packages rapid rise instant yeast
- 1 tbsp sugar
- 1/2 cup water 120-130℉
- 2 cups milk 100-110℉
- 6 cups flour
- 2 tsp salt
- 1/4 tsp baking soda
- 1-2 tbsp cornmeal to sprinkle on the bottom of the pans and top of the dough
Instructions
- Using vegetable shortening, grease and flour two bread pans. Add one tablespoon of cornmeal to each loaf pan, tap the pan to coat the bottom evenly.
- In a pan over low heat, warm milk until 100-110℉.
- In a 2-cup glass mixing cup or high bowl, combine warm water(120-130℉), sugar, and yeast. Let it sit for about 5-10 minutes until foamy and doubled in size, indicating that the yeast is activated and ready.
- In a large mixing bowl, add flour, salt and baking soda. Add in milk and yeast. Mix well. Dough will be sticky. If too sticky add a 1-2 tbsp of flour.
- Separate dough equally and place into two pans.
- Sprinkle corn meal on top and press into the pans.
- Cover with a clean towel and let rise for one hour.
- Bake at 350 degrees for 25-30 minutes until loaves are golden brown and sound hollow when tapped on the bottom. You may need to place foil lightly over top after 15 minutes if loaves are browning too quickly.
- Remove the loaves from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Slice and enjoy toasted with your favorite spreads or toppings.
