English muffin bread is a great way to have English muffins for breakfast without the additives and preservatives of the commercial product. It is super simple to make and scents the house while it is baking. Once it is cool, just slice it, toast it, slather it with butter and honey and enjoy.
Adding raisins to this recipe gives it a little nutritional and flavor boost. Feel free to use dried cranberries or dried blueberries in place of the raisins.
English Muffin Bread
5-1/2 cups organic white flour or a mix of whole wheat and white flours
2 tablespoons dry yeast
1/4-cup warm (110°F) water
2 teaspoons kosher salt
1/4-teaspoon baking powder
2-1/4 cups warm milk
Butter and cornmeal for greasing and dusting the pans
- Preheat the oven to 425°F.
- Grease two loaf pans and dust them with corn meal.
- Mix the yeast, honey, and water. Set aside to allow the yeast to foam.
- Sift the salt, baking powder, and flour together.
- Add the milk and one cup of the flour to the yeast mixture. Beat well.
- Add the remaining flour and beat.
- Add the raisins and beat in.
- The dough will be soft and loose.
- Spoon the dough into the two prepared loaf pans.
- Set aside in a warm place and allow the batter to double; it should be at the top of the loaf pan.
- Dust the tops of the loaves with cornmeal.
- Bake for 15 minutes or 25 minutes for a crisp, golden crust.
- Loaf will sound hollow when you tap it.
- Cool and slice.
Makes two loaves.