English Muffin Bread
makes (2) 9x5 inch loaves
Note: This recipe comes from my mother in law. It’s a great way to get a quick yeasty bread loaf. You can make this in a stand mixer or in a bowl and stir by hand. If you make it by hand you’re going to get a good arm work out! The recipe we use in class is slightly adapted for simplification and time, so this may seem a little unfamiliar to the kids, but it’s mostly just different amounts of ingredients.
7 1/2 cups all purpose flour
4 1/2 teaspoons granulated sugar
1 Tablespoons salt
3 envelopes active dry yeast (2 tablespoons + 3/4 teaspoon)
1/4 teaspoon baking soda
3 cups warm milk
3/4 cup warm water
Cornmeal for dusting the pans (optional)
Preheat oven to 400℉. Grease loaf pan with (you can use butter, shortening, or cooking spray) and sprinkle 2 loaf pans with cornmeal (the cornmeal is optional, but make sure the pans are well greased) Tap the pans, evenly distributing the cornmeal. Empty the excess into the garbage.
Set aside 3 cups of flour. In a large bowl mix together remaining flour, sugar, salt, yeast, and baking soda. Combine milk and water in a pan and heat until it is quite warm but not hot- if its too hot it will kill the yeast, if it’s too cool it won’t activate the yeast.
Add the liquid to the dry mixture and mix very well. Add as much of the remaining flour as needed to get a stiff dough.
Spoon the dough into the 2 pans, cover with a clean towel and let the loaves rise, about 30 minutes.
Uncover and place pans into the preheated oven and bake about 25 minutes. Allow to cool slightly and then tip the loaves out of the pan.