If you’ve been following me at all during this nasty COVID time, you know I’ve been working out my quarantine frustrations by making meals for my local home-bound seniors — and others who are just not going out but need a nice homecooked meal. Last weekend I got off schedule because I needed to get away from things and headed out into the local woods for some “river time” to regroup and rewind.
So, this week I was “behind” on my breadbaking when it was time to make some soup. I had all the ingredients for my Italian Sausage, White Bean and Kale Soup, but crap…what to make for a bread?
I fell back to a nice English Muffin Bread that I’ve made regularly when I had limited ingredients and time. Not only is it awesome “as is” with a little soft butter melted into the warm slice, but it’s incredible toasted later and even MORE better (yes, I used that — it’s my recipe!) if you use it as the bed for your favorite Eggs Benedict version. Give it a shot and let me know how you like it!
English Muffin Bread
- 4 tsp active dry yeast
- 2 Tbsp granulated sugar
- 1 cup warm water
- 1 1/2 cup warm milk 4% (whole) is ideal, but 2% will work fine
- 1 tsp kosher salt
- 5 cups all purpose flour
- 1/2 tsp baking soda
- fine ground cornmeal optional
- Combine all ingredients except cornmeal (if using) in your a mixer until ingredients are thoroughly combined. The dough will be wet and sticky and that's normal.
- Spray the loaf pans you are using with cooking spray. If you like, dust bottoms of loaf pans with a little cornmeal for a more authentic English Muffin texture.
- Using lightly wet hands or a greased/wet spoon scoop/pour the dough into a large, greased loaf pan. If you only have standard loaf pans, divide dough in half for each of two pans. Sprinkle a little cornmeal on the top and lightly press it in (I mean LIGHTLY — you don't want to deflate your dough)
- Put your loaf pans in a warm place to rise. An oven with the light on is perfect. There is no need to cover the dough. Allow to rise for 45 minutes or an hour.
- Bake in a 375°F oven for 20-25 minutes. Remove bread from the pan and place on a wire rack to cool.