English Muffin Bread

I don't know what it is, but I have been in a serious bread-baking mood lately. 

 

Whenever I get a chance, which recently has been hardly ever (in case you were keeping track of my sporadic posting), I've been kneading and forgetting perfectly moist and chewy loaves of bread.  Some sweet, some savory, and tons of recipes from all of the world.  One of the biggest reasons for starting this blog was to learn how to cook and learn how the rest of the world cooks as well.  It's been such an eye-opening experience to try different recipes from across the globe. 

 

This bread is a little bit more homey in the sense that I grew up eating English muffins as a child and teenager, especially in the morning before school.  My favorite ways involve peanut butter for breakfast and pizza-style at dinner time.  I mean, how many kids were lucky enough to enjoy English muffin pizzas?  I'm thinking a lot.  And if you're not one of them, you need to make this bread and then slather a slice in sauce and cheese under a broiler. 

 

Amazing.

 

Anyway, this bread is obviously different from the store-bought brand in that it comes in a loaf-shape.  But this is way more economical than paying for those little six-packs when you can have a whole loaf.  And besides that, the unmistakeable pockets within the bread are present just like your favorite store-bought brands, just waiting to be covered in whatever your favorite toppings happen to be!

 

 

English Muffin Bread

 

 

1 1/2 cups lukewarm water

1 packet active dry yeast

3 1/2 cups all-purpose flour

1 tbsp sugar

1/4 tsp baking soda

1 tsp salt

 

 

 

Combine all of the ingredients into a standmixer and mix on medium until combined.  The dough will be tacky.

 

Place in a greased bowl and cover with a slightly damp towel.  Let rise one hour.

 

Punch dough down and place in a greased loaf pan dusted with cornmeal.  You can fill one large loaf pan or two smaller loaf pans.  Let rise an additional hour.

 

Preheat oven 350F.

 

Bake 30 minutes.  Remove from oven and brush with 2 tbsp melted butter.  Return to oven for 10 more minutes