I’ve been napping after work.
…And there is a moment after I wake up that I have to decide to get up and do something or I’ll end up napping and doing nothing until it’s too late to do anything. Last night I woke up and made myself get up and be productive by making this English Muffin Bread! This bread isn’t the kind you have to set aside a whole Saturday for all the raising time and a long baking time. This is the kind you can wake up at 7:30pm from a nap on a Wednesday and make and eat for breakfast. With only 45 minutes of raising and no kneading allowed, you end up with two loaves of delicious bread.
Keep both and freeze one, or give a loaf away to a toast loving friend!
English Muffin Bread
Recipe adapted from Allrecipes
- 2 cups milk
- 1/2 cup water
- 2 (.25 oz) packages active dry yeast
- 5 1/2 – 6 cups flour
- 1 T granulated sugar
- 1/4 t baking soda
- 1 t salt
- 2 T corn meal
- In a small saucepan, heat milk and water until very warm, but not hot.
- Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Add warm milk and water mixture and beat well. Stir in enough of the remaining flour to make a stiff batter one cup at a time. Divide between two nine by five loaf pans that have been greased and dusted with corn meal. Sprinkle some corn meal on top too. Cover with a light towel and let rise in a warm place for 45 minutes.
- Bake at 400 degrees for 25 minutes. Remove from pans immediately and let cool.
It’s really good toasted.
So put that in your toaster, and toast it.