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Post by Granny Smith on Apr 5, 2008 23:01:55 GMT -5
English Muffin Loaf
2 envelopes (or 2 scant T.) of yeast
1 T. sugar
2 cups milk
1/2 cup water
6 cups flour
2 t. salt
1/4 t. baking soda
cornmeal
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids to very warm (120-130 degrees). Add to dry ingredients. Beat well.
Stir in rest of flour to make a stiff batter.
Spoon into 2 loaf pans, 8 1/2"x4 1/2", that have been greased and sprinkled with cornmeal. Cover.
Let rise about 45 minutes.
Bake at 400 degrees for 25 minutes. Remove from pans immediately. Cool.
Makes 2 loaves.
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Post by Granny Smith on Aug 31, 2010 11:32:39 GMT -5
This bread is really good toasted! I made a double batch of it for breakfast today. Here's a picture of the 3 loaves that were left~  |
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Post by meemo on Aug 31, 2010 12:12:14 GMT -5
Yum, that look good.
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Post by Granny Smith on Aug 31, 2010 12:19:05 GMT -5
In case you're wondering, the stuff on top is flour. I floured the backs of my fingers to pat it evenly in the pans.
The kids loved this bread and it's so much cheaper than storebought English muffins! It's faster, too. I made 4 loaves in 1 1/2 hours. It takes me an hour to get to the store, time to shop, and another hour to get home.
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Post by meemo on Aug 31, 2010 14:13:27 GMT -5
Is the texture like english muffins. I'm thinking my bunch would love their egg/bacon sandwiches on it if it does. Since I'm on a mad with the bread industry it would be nice to be able to make it at home.
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Post by Granny Smith on Aug 31, 2010 14:21:12 GMT -5
The texture is similar to English muffins. It's a little chewy and has holes, but the holes are somewhat smaller than the muffins, maybe because I cut it with a knife, instead of using 2 forks. Still tastes the same, though. If you have one of those angel food cake cutters, you could use it on this and I'll bet the holes would be bigger. In case you have no idea what I'm talking about, here's a picture~ www.kitchenfantasy.com/images/e732.jpgI have one, believe it or not. I think I'll try it on the next loaf. |
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Post by christy on Aug 31, 2010 14:58:28 GMT -5
I really want to try this. Josh loves fresh bread. Do you think I could replace 2/3 of the flour for soft wheat flour instead?
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Post by Granny Smith on Aug 31, 2010 15:02:47 GMT -5
I don't really know, Christy. I seldom use soft wheat flour for anything, even cakes.
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Post by Valerie on Aug 31, 2010 15:39:38 GMT -5
That sounds like a really good bread for our morning toast. I think I'll make some tomorrow!
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Post by christy on Aug 31, 2010 16:40:25 GMT -5
Well I tried it. Lovesare in the oven now. I'll let you know how they turn out.
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Post by christy on Aug 31, 2010 18:00:56 GMT -5
Not bad. A little heavy so I think I should hae done 1/3 soft wheat and 2/3 white.
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Post by Granny Smith on Aug 31, 2010 18:30:09 GMT -5
When I was making it this morning, I considered using part whole wheat. If I'd only been making 2 loaves, I would have tried it. I didn't want to risk screwing up 4.
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Post by christy on Aug 31, 2010 18:44:14 GMT -5
 I only made two for that very reason. |
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Post by Valerie on Sept 10, 2010 16:41:20 GMT -5
I made this yesterday, and used 1/3 wheat flour. I really like it. I had the first two pieces this morning as peanut butter toast. Then I had to have one more slice with butter. It really does taste like English Muffin, but is way cheaper! Very good!
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I only made two for that very reason.