Free shipping on all U.S. orders $100+

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

Cornmeal
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.



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.





Also in Life At Cobble Hill Farm

Slow-Cooker "Baked" Potatoes

February 22, 2018


My husband is not a baked potato fan. He's made that very clear. Several times..... He is, however, a huge fan of twice baked potatoes. So I've found the perfect compromise since I do appreciate a good baked potato. I scoop out his potato and mix it with a little butter, milk, and cheese (as I would for a twice baked potato), but I don't bake it a second time. Instead, I spoon it back into the...

View full article →

Freezer Cooking 101: A Beginner's Guide Part 1 of 3

February 21, 2018


This is the first of a 3-part series on Freezer Cooking.  I got hooked on freezer cooking a couple of years ago.  While we don't eat the majority of our meals as freezer meals, I love counting on them at least once or twice a week as well as having a meal or two extra that's handy if I've forgotten to take something out.  

Finding ways to simplify mealtime has become incredibly popular, and for...

View full article →

$100.00/Week Real Food Meal Plan - Week 8

February 19, 2018


If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food...

View full article →

We're so happy you're here!

We'd love for you to sign up for our newsletter where we send occasional new product alerts, discount codes and farm happenings.  And maybe an occasional chicken or goat hug....