Thursday, August 23, 2007

Easy English Muffin Bread

This no-knead yeast bread is delicious on its own, toasted and spread with butter or jam, or as a sandwich bread.

5 cups flour (you can substitute 1 cup with quick-cook oats, and/or up to 3 cups with whole wheat flour)
2 cups milk (skim will work)
½ cup water
2 tsp salt
1 Tbs sugar
¼ tsp baking soda
2 packages Fleischman’s® Yeast, regular or rapid rise
Cornmeal, for dusting bread pans

Preheat oven to 400 degrees. Combine milk and water in a saucepan or a microwave-safe bowl, heat until scalding (125 to 130 degrees). In a large bowl, mix 3 cups of flour (including oats if used), salt, sugar, baking soda and yeast. Add milk and water, thoroughly mix. Add remaining flour gradually, mixing well each time, until dough is stiff and doesn’t stick to your hands or the bowl (you may not need to use all the flour, OR you may need to add up to 2 more cups of flour – go by feel of the dough). Grease 2 bread pans and dust with cornmeal. Divide dough evenly, shape into loaves, place in pans, sprinkle tops with cornmeal. Cover with a dish towel and let rise in a warm (not hot) place for about 45 minutes, until doubled (Rapid Rise yeast may take much less time). Bake uncovered in 400 degree oven for 20 to 25 minutes, until golden brown and the loaves sound hollow when top is tapped with a spoon. Remove loaves from pans and cool on wire racks. Slice after cooling, or wrap well with plastic wrap to freeze once loaves are completely cooled.

For Garlic Bread: Sprinkle the greased bread pans and the tops of the unbaked loaves with garlic powder when you dust with cornmeal.

I like to make several loaves of English Muffin Bread on a Saturday once a month and store the extras in the freezer so that I can have homemade bread throughout the month for toast and for sandwiches. And don't forget to visit our Mustards page if you're looking for new condiments to slather on your sandwiches.

Zestfully yours,

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