lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Sunday, September 29, 2013

Secret Recipe Club: English Muffin Bread

English Muffin Bread
It's once again time for the Secret Recipe Club, I skipped last month since we had so much travel in the month. This month we were only on two trips (Aspen and Anaheim) so it was time to get back into the groove. I am always looking for new bread to bake, especially now since C is gone during the week and I can bake without him complaining about the bread smells.  There were so many great choices in my assigned blog, Chocolate and Chillies, but this English Muffin Bread stood out.  I knew it would be great in Miss F's lunchbox with some strawberry jam.  I loved that it took less than two hours to make and it was almost as easy as using my trusty bread machine.
English Muffin Bread

3 cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons salt
¼ teaspoon baking soda
1 tablespoon yeast
1 cup milk
¼ cup water
2 tablespoons canola oil
cornmeal to sprinkle the loaf pan

In the bowl of a stand mixer, whisk together flour, sugar, baking soda and yeast.

In a microwave safe bowl, whisk together milk, water and oil. Heat in microwave until the mixture is 120 F to 130 F. Mix the mixture before taking the temperature.

Pour the liquid ingredients over the dry ingredients. Using the paddle attachment, mix for 1 minute on high speed. The dough will be very soft.

Lightly grease a loaf pan and sprinkle with cornmeal (bottom and sides). Transfer the dough to the loaf pan, spreading it to make sure it is level.

Spray a piece of plastic wrap with oil and cover the loaf pan with this. Preheat the oven to 400 F. Allow the dough to rise for about 45 minutes to 1 hour. The dough should just crown the rim of the loaf pan.

Once the dough has risen, remove the plastic wrap and bake for 22-27 minutes or until it is golden brown and has an internal temperature of 190 F.

After 5 minutes remove the bread from the pan and cool on a rack. Allow to cool completely before slicing.

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Asiya @ Chocolate and Chillies said...

Glad you enjoyed the bread...I had your blog this month too! I made your Chocolate Doughnuts!

Karen said...

Looks amazing. I love English muffin bread Katie!

BurntApple said...

I've never heard of English Muffin bread but it looks absolutely amazing! Great SRC pick!

kylee said...

Ok, YUM!
What a cool recipe.

Tara said...

Love this. Will definitely go on my baking list!

Dorothy at Shockingly Delicious said...

Making a loaf sounds so much easier than making individual muffins. Great SRC choice!

Erin said...

English muffin bread has been something I've wanted to make for awhile but never get around to it. Looks great though!

Turnips 2 Tangerines said...

I have always wanted to make English Muffin Bread! I think it's the perfect toasting bread~ Great SRC pick. Lynn @ Turnips 2 Tangerines

SallyBR said...

Count me as another one with English muffin bread (in loaf form) in her plans, but always getting postponed for one reason or another...

Great choice for SRC!

Bobbi said...

That picture makes me want to lick the screen!! I just love the sound of this bread!!

Happy Reveal Day!
Bobbi ~ Bobbi's Kozy Kitchen

Emily said...

What a unique recipe! I love English muffins. Happy Reveal Day!

Melissa said...

English muffin bread is one of my favorite ways to start each morning! Great pick this month :)

Janie said...

I have been meaning to make English Muffin bread for a very long time and still haven't. It looks so good and I'm kind of kicking myself for not having some in my kitchen right now.

Happy Reveal Day - glad to have had you in Group D :)

Kirstin said...

oh yummy! I think I need to mark this to make. We are going "wheat free" for the month of October...maybe this will be our November treat.

Paula @ Vintage Kitchen Notes said...

Such a great alternative to individual english muffins! Must make this very very soon. Great choice!

The Wimpy Vegetarian said...

I love making bread, and my husband complains about it a little when I make it, and then eats two pieces at a time :-). I've never made English muffins or English muffin bread. Is the bread might be moist like the muffins are? I don't see holes in the texture and wondered about that.

dena @ohyoucook said...

I love English muffin bread. Great SRC choice!

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