This recipe came by way of my sister. It’s one of her go to breads and everyone she gives it to seems to be very happy with the final product. A no knead batter type that goes together pretty quickly. You may want to play around with the flour amount after you make the first batch, some like their bred a little firmer, but that is a personal thing. This is good plain or buttered, but it is really good toasted! Hope you like this yummy offering
English Muffin Bread
Makes 2 Loaves
4 to 5 cups flour
2 tsp salt
1/4 tsp baking powder
1/4 C warm water 90 to 110 degrees
1 Tbsp honey
2 Tbsp dry yeast
2 1/4 C warm milk
Spray two loaf pans and dust with cornmeal.
Stir 4 cups of flour, salt and baking powder together in bowl. In mixing bowl combine water, honey and yeast. Let sit for 5 to 10 minutes, until it starts to bubble. Add on cup of flour mix and milk to mixing bowl and blend well on low setting. Put in remaining flour and stir until moistened. If the batter is soupy add another 1/2 to 1 cup of flour stir then beat one minute on setting one step up from stir on your mixer. The batter should be goopy, not runny. Scoop into loaf pans and set aside in warm spot to rise. About 25 to 30 minutes. Loaves should be at top of pan when ready. Bake 15 to 20 minutes at 425 degrees. They should sound hollow when tapped. Longer if you want a darker crust. Store in Fridge or freeze.
Watch the loaves closely, as they rise at different rates depending on the weather. My oven takes about 15 minutes to get up to temp at 425, so I try to gauge how long the loaves will take to raise and start the oven about when I think there are only 15 to 20 minutes left before they need to go in. If you wait too long the batter may start to deflate. Also, if it looks like they are browning too fast, tent with foil for last part of baking time. I try to have the internal temperature read about 195 to 200 degrees. I also use a scale to weigh filled pans to get even sizing of finished loaves.
Have fun and I hope you like this bread as much as we do!!