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English Muffin Bread

October 14, 2014

I've thought about trying this recipe for some time.  I enjoy english muffins for breakfast during the busy workweek with a dab of nut butter and/or jelly and of course homemade bread is divine.  But would a recipe that combines the two actually work?

Well, it's delicious.  It's the best of both worlds.

Easy to make, it's something I can throw together on a Sunday evening and have available for quick breakfasts all week.

English Muffin Bread
source:  Cooks Country
Makes:  2 Loaves

5 cups Bread Flour
1 1/2 Tablespoons instant or rapid-rise yeast
1 Tablespoon granulated sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups hot whole milk {120 degrees Fahrenheit}

Grease two 8 1/2 x 4 1/2 inch loaf pans and dust with cornmeal.  Set aside.

In a large bowl, combine the flour, yeast, sugar, salt and baking soda.  Stir in the hot milk until combined, about 1 minute.  Cover dough with greased plastic wrap and let rise in a warm place for 30 minutes, or until dough is bubbly and has doubled in size.

Stir dough and divide between prepared loaf pans, pushing it into the corners with a greased rubber spatula.  Cover pans with greased plastic wrap or a clean dish towel and let rise, in a warm place, until dough reaches the edges of the pans, about 30 minutes.

Adjust oven rack to the middle position and preheat oven to 375 degrees Fahrenheit.

Discard plastic or towel and transfer pans to oven.  Bake until bread is well browned and registers 200 degrees Fahrenheit, about 24 minutes.  Be careful not to overbake or it will be very dry.

Turn out bread onto wire rack and let cool completely, about 1 hour.  Slice, toast and serve.

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