I like simple things. I especially like simple recipes that I can use to replace buying certain items from grocery stores.
For many years my family has been making this bread we call “English Muffin Bread.” I love it toasted with with butter and topped with homemade apple-butter. What is more homey and satisfying in the morning then a homemade slice of toast? This bread toasts up so nicely; crisp, yet still soft in the center. Every time I visited my family we have it for breakfast at least one morning. Its nothing fancy or showy. Its a simple loaf of deliciousness.
After enjoying it for years, I FINALLY got the recipe the other day and immediately made some. Its super easy and will definitely be replacing store bought English muffins; at least for awhile. Since it makes two loaves, I usually freeze one and use the other one right away. It freezes really well.
English Muffin Bread6 cups flour2 packages yeast1 Tablespoon sugar2 teaspoons salt1/4 teaspoon baking soda2 cups milk1/2 cup watercornmeal for dustingGrease two loaf pans (8 1/2 x 4 1/2 inch) and sprinkle with cornmeal.Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mixture and beat well (I did this in a stand mixer, but it also could be done by hand). Stir in rest of flour to make a stiff batter. Spoon into prepared pans. Sprinkle top with cornmeal.Cover and let rise in a warm place for 45 minutes.During last few minutes of rising, preheat oven to 400 degrees. Bake for 25 minutes.Remove from pans immediately and cool.When ready to eat, slice to desired thickness and toast, then butter while warm and top with jelly or apple butter (or just enjoy with butter). YUM!