English Muffin Bread

I have declared a ban on Cheerios, Rice Krispies and any cereals that end up ground into a fine powder all over everything (essentially all of them).

The final straw came when Patrick demanded Raisin Bran and proceeded to pick out all the raisins and dump the rest on the floor and into the heating vent. In my attempt to ban all cereal, I’ve introduced English muffins. We’ve also started buying the big bags of raisins.

Sadly, English muffins are not cheap, $4.75 for six (unless we shop at Costco, then it is a 4-pack, 24 muffins for $5), with three (often four) of us eating them most mornings, we easily go through 2 packs a week.

This is not cost efficient, but I think I may have found a solution: English Muffin Bread.

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The Best of America’s Test Kitchen 2013 (I picked up the magazine at the grocery store, that links to the book) has a recipe for English Muffin Bread, it makes two loaves, each loaf yields approximately 17 slices of bread (if each slice is 1/2 an inch, which seems fairly doable), and I know exactly what goes into it.

  • Cornmeal
  • 5 cups (27 1/2 ounces) bread flour
  • 1 1/2 tablespoons instant or rapid-rise yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 cups whole milk, heated to 120 degrees

I also know exactly how it is made.

  1. Grease two 8 1/2 by 4 1/2-inch loaf pans and dust with cornmeal. In a large bowl, combine flour, yeast, sugar, salt, & baking soda. Stir in hot milk until combined and dough pulls away from the sides of the bowl (about 1 minute). Cover bowl with plastic wrap and let rise 30 minutes. or until bubbly and doubled in size.
  2. Stir dough and divide between the loaf pans – pans will be about 2/3 full. Cover with plastic wrap and let sit 30 more minutes. Heat oven to 375*F.
  3. Remove plastic wrap and put the bread in the oven for about 30 minutes, rotating pans half way through baking. Turn bread out onto cooling rack. Cool completely (about an hour).
  4. Slice, toast & serve

It tastes exactly like an English muffin, only better. The toasting part is key – no one likes a slightly soggy English muffin! It is crunchy, chewy, and really easy to make: Patrick helped with the stirring, and Oliver helped with the sampling.

I’m looking forward to seeing how it holds up over the course of a week or so, and if it can be frozen and thawed for later.

 


4 thoughts on “English Muffin Bread

    1. Thanks for catching that! You need 1 1/2 tablespoons instant or rapid rise yeast. I’ve gone back and corrected the original post as well!

    1. Yes, we froze a loaf and then thawed it over night, and it toasted up very nicely! Toasting is important, it makes it more english-muffin like!

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