My Mom used to make English Muffin Loaf and I am finally sharing the recipe from our family cookbook. Every time I look through that book, I see recipes that I want to make and share on our blog and this is always one of those.
Do you like English Muffins? Then you will love the loaf form, because it’s easier to toast and it has it’s own little nooks & crannies just like Thomas’. Well not exactly like theirs but certainly close.
Have you ever wondered where the English muffin originated? I have and so I just Googled them. And here is what I learned from Wikipedia:
“An English muffin is a small, round and flat yeast-leavened sourdough bread which is commonly sliced horizontally, toasted, and buttered. It is often part of breakfast in North America, Australia and New Zealand, frequently eaten with sweet or savory toppings such as fruit jam or honey, or eggs, sausage, bacon, or cheese. English muffins are an essential ingredient in Eggs Benedict and a variety of breakfast sandwiches derived from it, such as the McMuffin.”
Good info.
One thing about the English Muffin Loaf is that you don’t even have to toast it. You can just slice-and-eat this moist deliciousness. Yes, I did say moist. I ate two slices right out of the oven and then toasted and buttered a third slice. Be careful. This bread is addictive.
Funny thing. I just bought a box of Thomas’ English Muffins yesterday. Oh well, lots of toasted goodness for me!
I really wish that I had some of these peach preserves right now, because they would be so darn good on a slice of English Muffin Loaf
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English Muffin Loaf
Description
The loaf version of English Muffins, most often served at breakfast with sweet or savory fillings.
Ingredients
- 6 cups unsifted all-purpose flour (may only take 5 to 5 1/2)
- 2 packages active dry yeast
- 2 teaspoons salt
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 2 cups milk
- 1/2 cup water
- cornmeal
Instructions
- Preheat oven to 400° F.
- Combine 3 cups flour, undissolved yeast, sugar, salt, and baking soda in the bowl of a stand mixer.
- Heat the milk and water until very warm (120°-130° F).
- Add to dry ingredients and beat well.
- Stir in remaining 3 cups of flour to make a stiff batter.
- Spoon into two loaf pans that have been greased and sprinkled with cornmeal.
- Sprinkle tops with cornmeal.
- Cover and let rise in a warm, draft-free place for about 45 minutes.
- Bake at 400° F for 25 minutes.
- Remove from pans and cool.
