|Homemade Whole Wheat English Muffin Bread|
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)