English Muffin Bread

I'm a huge fan of bread, carbohydrates and all! Sure, when I'm 'watching my weight' I do tend to curb the carbs...but seeing how this is the last weekend of summer - it's no holds barred!! My favorite foodie friend Carolyn emailed me this super easy English muffin bread she used to make at her B&B (I hear this was an outstanding B&B in Michigan and am so sorry to not be able to enjoy it) and I had to have it. It's completely simple to mix with just one rising.

This bread is fabulous with jam, great toasted with butter and a good texture for a sandwich. It really looks and tastes like an English muffin, which I prefer toasted - but Dave loved this bread just plain.

Because I only have mini bread pans, I cut the recipe down and ended up with 3 mini loaves...there's 1 left and they came out of the oven just an hour ago! I'm always looking for a super simple bread recipe for those days when you just need bread; this is a keeper. You're going to love this in the winter when it's snowing and you just can't get to the store for bread. I know I'll be making it again, and I'll be fat and happy while doing it! This is my halved version below (if you double this, you will use 2 full-size loaf pans). Also, you can mix this is a Cuisinart if preferred, just pulse until it comes together.

English Muffin Bread
2 cups flour
1 package of yeast
2 tsp sugar
1 tsp salt
1/8 tsp baking soda

mix with a fork

Warm (to activate yeast, about 100 degrees):
3/4 cup milk
1/2 cup water

Pour warm milk into flour, mix with the fork until it's all blended together - dough will be sticky.
Add:
1/2 cup flour
mix together.

Separate into either 3 mini or 1 larger loaf pan. Cover with a kitchen cloth and let rise for about 1/2 hour. Bake until top begins to brown; I used a temperature of 375 degrees.