English Muffin Bread

A few years ago, I ordered a cookbook called Not Just Beans by Tawra Kellam. I believe the book is now being published as the Dining On A Dime Cookbook.  This cookbook is filled with simple, basic and tasty recipes that are budget friendly.  You can find out more about the cookbook (and other helpful frugal information) at Tawra's website, Living On A Dime.

I decided yesterday that I wanted to try the recipe for English Muffin Bread.  It turned out to be a huge hit with us.  Shane said he really liked the flavor, while Kat asked for "the end piece with all the crust".  She doesn't usually eat the crust on any bread, so I knew she really liked it.  I enjoyed the texture, which truly is similar to English muffins.

One thing I did have trouble with was that the batter rose up and dripped over the side of the pans before I even got them into the oven.  I'm sure that's because my kitchen was very warm and probably caused the batter to rise too quickly.   Next time I'll be more watchful and not let it rise that much.

The only thing I did differently was to spray my loaf pan with non-stick spray and dust it with cornmeal.  The ingredients indicated to do that, but the directions do not.

Here's the recipe, verbatim from Not Just Beans:


English Muffin Loaf

6 cups flour
2 Tablespoons (or 2 pkgs.) yeast
2 teaspoons salt
1 Tablespoon sugar
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1/2 cup cornmeal (to coat pan)

Combine 3 cups flour, yeast, salt, sugar and soda in a large mixing bowl.  Heat milk and water until very warm (120°).  Add dry ingredients and beat well.  Stir in the rest of the flour to make a stiff batter.  Spoon into two loaf pans that have been well greased and sprinkle the top with cornmeal.  Cover and let rise in a warm place for 45 minutes.  Bake at 400° for 25 minutes.  Remove from pan and cool.  Makes 2 loaves.