English Muffins in a Loaf

English-Muffins-in-a-Loaf-bread-with-jam

Recipe courtesy of Fleischmann’s Yeast

www.breadworld.com

I found this recipe on a Fleischmann’s yeast packet about 21 years ago.  At the time my in-laws were coming to visit and I wanted to bake some nice breakfast bread.  The recipe is easy and it makes a dense and chewy loaf.  The beauty of a loaf versus the actual English muffin is that you don’t have those messy little crumbly bits breaking off in your toaster, and since the bread is baked in a loaf pan, it can easily be sliced to whatever thickness you prefer.

I’m including a list of interesting flavor combinations that you can try with your English Muffin Bread (the cute little loaves below have Pepper-Jack cheese added to the batter).  Use the list to create your family’s very own signature gourmet bread.  Enjoy!

 Bread Flavor Combos

Cinnamon-Raisin

Cranberry-Orange

Cranberry-Lime

Chocolate Chip

Chocolate-Cherry-Almond

Cinnamon-Chip

Maple

Pumpkin

Blueberry

Honey-Wheat

Cheddar Cheese

 English-Muffins-in-a-Loaf-mini-Pepper-Jack-loaves

Ingredients

2 packages yeast (4 1/2 teaspoons)

5 cups all-purpose flour, divided in half

1 Tablespoon sugar (if you are making one of the flavored breads that is sweet, add 1-2 teaspoons sugar to the Tablespoon)

2 teaspoons salt

1/4 teaspoon baking soda

2 cups milk

1/2 cup water

cornmeal

 

Directions 

English-Muffins-in-a-Loaf-science-project-464x300

1. Combine 2 1/2 cups flour, yeast, sugar, salt, and baking soda.  Heat liquids until very warm.  Add to dry mixture; beat well.  Stir in rest of flour to make a stiff batter.

 

English-Muffins-in-a-Loaf-batter-in-pan

2. Spoon into 2-8 1/2 inch x 4 1/2 inch pans that have been greased and sprinkled with cornmeal (the dough will be quite sticky).  Sprinkle tops with cornmeal.  Cover; let rise in warm place for 45 minutes.*

 

English-Muffins-in-a-Loaf-baked-loaf

3. Bake at 400 degrees for 20-25 minutes.  Remove from pans immediately and cool on wire racks.

 

English-Muffins-in-a-Loaf-pans-with-cornmeal

* Do not be surprised if your bread doesn’t rise very high, regardless of the yeast.  The bread will probably not rise much higher than the top of the loaf pan.  After it is baked and you pull it out of the pan the first time, you will probably think…Oh my God, I’ve baked a brick!  Before you start freaking out, let it cool, cut off a slice and toast it.  Looks can be deceiving, this bread is really good.

Should you choose to use one of the flavor choices above; Mix dry ingredients in with the other dry ingredients. Mix liquid ingredients with the other liquid ingredients. Toss any nuts, chocolate or fruit with a small amount of flour, and then add it in at the end.  Add cheese in at the end.  Also, a loaf with cheese in it must be refrigerated once it has cooled.

 

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