Wednesday, December 11, 2013

English Muffin Bread

Jam, Jelly, Preserves...whatever you call it I am obsessed!  Every roadside stand we pass I have to pick out a new Strawberry jam or Triple Berry jelly.  It's become a problem.

Until this English Muffin Bread came into my life.  Problem solved!

As my husband so eloquently put it "I will eat the crap out of this bread!" 

Luckily for me, it's easy to make! 

Recipe- Modified from Finding Joy in My Kitchen

·                     3 C flour (I used 3 C bread flour)
·                     2 1/4 tsp. yeast
·                     2 tsp. sugar
·                     1 tsp. salt
·                     1/8 tsp. baking powder
·                     1 C milk (I used Unsweetened Almond Milk- it's half the calories and doesn't affect the taste) 
·                     1/4 C water
·                     cornmeal, for dusting the pan (optional)

I used my Kitchen-Aid mixer

Combine 2 C flour, along with sugar, salt, baking powder and yeast in the mixing bowl, and mix for about 1 minute until well blended.

Mix milk and water in a small sauce pan and heat until warm.  The original recipe said for about 2 minutes on low but I found it took a lot longer for mine to warm up. I did about 5 minutes on the lowest burner setting. 

Pour into the flour mixture and mix with the dough hook for 2 minutes.

Add the remaining flour, 1/2 cup at a time, and mix for 3-5 minutes with the mixer until it comes together. Dough may be a bit sticky.

Grease a loaf pan and sprinkle with cornmeal, if desired. Spread the dough into the pan, cover and let rise for about 45 minutes, or until doubled.  My house is very cold so I put it in the microwave and shut the door.

Bake at 400 for 20-25 minutes

I know bread normally goes longer but trust me- that's all needs.  

It's perfect toasted with butter

and yes, jam!

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