1.13.2011

Whole Wheat English Muffin Bread

Homemade Whole Wheat English Muffin Bread
Oh my.  This is my favorite bread recipe of all time and I have never found one that even comes close to touching it.  The crust is the crispiest, heartiest crust I've ever tasted on a piece of bread and the center is so moist and tender and full of all those little nooks and crannies that make English Muffins so terrific (and of course, provide lots of delicious little places for melted butter to hide).


This bread, while embarrassingly simple to make, is so versatile.  Due to it's extra thick crust, it makes an ideal bread for dipping into hearty stews or mopping up any leftover bits of sauce on your plate.  It's also perfect in the morning, toasted up a bit with some butter melting and seeping into its center or with a smear of jam or cream cheese spread on top.


The recipe for this actually comes from a family friend and I've included it below.  Usually made with white flour, I only had white wheat flour on hand so I just used that.  While I prefer the white flour for this because it tends to make for a more traditional English muffin taste, I like the heartiness that the whole grains provide.
 

The English Muffin bread is best enjoyed within about two days after making.  After then, because there's no preservatives in it, the center can lose its fluffiness and start to develop a stale taste.  This can usually be remedied by toasting up for a bit but it's still not the same.  To play it safe, the very best way to enjoy it is straight out of the oven while it's still warm.

English Muffin Bread
Makes One Loaf

- 3 cups flour
- 1 package dry active yeast
- 1/2 TBS sugar
- 1 tsp salt
- 1/8 tsp baking soda
- 1 cup milk
- 1/4 cup water

Heat milk and water together until warm (not hot). Set aside.  Combine dry ingredients then add milk/water mixture and slowly combine the two with your hands or with a plastic bowl scraper.  Pour into a greased bread pan that is dusted with cornmeal, cover with plastic wrap and store in a warm, dry location until the bread doubles in size.  Once that has happened, preheat the oven to 400 and bake until the top browns (about 25 - 30 minutes)

16 comments:

Blog is the New Black said...

Looks wonderful and actually pretty simple!

Kathy said...

OOOH! I am totally all over this. it looks delicious. Cinnamoin swirl and some raisin studded action going on. I'm thinking it would be AWESOME! Hope you had a great snow day and looking forward to seeing you next Mon!

Elizabeth said...

Versatile definitely. I could totally eat that with a host of spreads or pile it high with some hummus and fresh veggies.

Fun and Fearless in Beantown said...

This is definitely simple and straightforward and it looks so great!

Boston Food Diary said...

mmmmmm I love making bread -this one looks delicious- and seriously for soaking up stews or hiding butter- is there anything better?

Elina (Healthy and Sane) said...

My husband's mom is not a cook or baker at all but she used to make english muffin bread and my husband keeps mentioning it once in a while. I really should indulge him and make it! I'll use white flour since I know he'll love it more :)

A Thought For Food said...

I love the texture of whole wheat bread, so I am sure that this is incredibly hearty!

Jen said...

YUM! I love homemade bread and don't make it nearly enough. This looks great.

Sally said...

With all the snow we have in Boston, it is definitely time to keep a pot of soup on the stove, so thank you for the "go-with" recipe! I love how easy this bread is to make. too. I used to make a bread with cooked rice in it from Elizabeth David's book on bread that was amazingly moist and crunchy like an English muffin when toasted. This one sounds even simpler. I am going to try this recipe right now, before I start the soup!!

themusingbouche said...

Wow. i always think of making bread a so hard... but this looks like something I could handle.

The Hungry Crafter said...

Yum! Looks good! Can't wait to try it -- thanks for sharing the recipe...

Alicia said...

Yum - I have bread rising in the kitchen right now....It can't bake fast enough!!!!

Kimmy Bingham said...

Oh wow. Is this kind of like English Tosting Bread by chance? It sounds awesome. I'm definitely making it soon.

Gretchen said...

Wow! This look absolutely delicious!! Anxious to try out your recipe...Again, thanks for all your suggestions and recipes - you're the best!!

Denise said...

I have a recipe sitting around for English Muffin bread that I printed up probably 5-6 yrs ago....I've been meaning to making it, even pulled it out a couple weeks ago. You've given me that nudge. I'm going for it!!

It will be interesting to compare your recipe with the one I have. I had never heard of it before I printed the recipe up, and then I stumble onto it in your blog. So only twice now.

Does your recipe require any kneading time?

The Small Boston Kitchen said...

Denise, make it! It's perfect for cold weather! With this recipe, no kneading required, just rising time. Good luck and enjoy!

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