I love english muffins. My favorite brand (the only one I eat at) is Bays. They are in the refrigerated section. They are light and airy and taste wonderful!! I love to eat them toasted with butter or peanut butter, toasted with ham and cheese or make wonderful french toast with them!! I saw a picture of this bread on photograzing.com and I was immediately very interested in it.
I found the original recipe on Blisstree.com and it was by one of my twitter friends Marye Audet. Marye is a fabulous food writer, so I knew it would be good! I was right! This bread is wonderful!! The recipe is very simple and straight forward - just how I like my bread recipes to be. It makes two loaves. I gave one away to my friend Michele. I kind of wish I had kept it - the bread was really, really good. I ate it for breakfast - toasted with butter - and snacks - slathered with peanut butter. This bread is a keeper. I will definately make this again! I want to try french toast with it - YUM!
English Muffin Bread
from Marye Audet
5 1/2 cups flour
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups warm milk
butter and cornmeal for greasing and dusting the pans
Mix the yeast, honey, and water. Set aside. Sift the salt, baking powder, and flour. Add the milk and one cup of the flour to the yeast mixture. Blend well. Add the remaining flour and beat. You should have a very soft dough.
Preheat the oven to 425F. Divide the dough into 2 loaf pans that have been greased and dusted with the cornmeal. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above (took about an hour for mine to rise).
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Bake for 20-25 minutes if you want a crisper, more golden crust. Cool and slice.