English Muffin Bread
My little sister, Lisa, has a fantastic, modern B&B in Houston and she made me aware of this recipe. I am having to make my own bread because I am allergic to the preservatives in most breads you buy from the store.
I started making this bread in August and now make it every other week, to have with my breakfast. It is so good, it is very much like an English Muffin, only less dry. It is my go-to bread for breakfast and one of the best bread recipes I’ve ever tried, and it is so easy too.
Bread has been a bit of a new frontier for me and a big learning curve. This bread is so easy, there was no learning curve at all. Yeast is my new frontier. I have pastry down, sugar, chocolate, cookies, cakes, but yeast things not so much. I now love making bread of all kinds. Bread baking makes the house smell so good too. Bonus.
My little sister, Lisa, told me about this bread. She owns a huge Bed and Breakfast and said this bread was easy and delicious. I tried it and she was so right! It is so easy to make, and is a fantastic breakfast bread.
Ingredients
5 ¾ Cups Flour
2 ¼ Cups Warm Water, or enough to make a wet shaggy dough
1 Tablespoon Kosher Salt
1 Tablespoon, plus 1 ½ teaspoon White Sugar
1 Tablespoon, plus 1 ¼ teaspoon Fast Acting Yeast
Nonstick Spray
Cornmeal, for coating the bread pans
⅓ Cup melted Unsalted Butter, or more
Directions
In a large mixing bowl, combine flour, water, salt, sugar and yeast with a spoon or Danish Whisk is what I use. This dough should be wet and shaggy. Once mixed, cover the bowl with a cooking spray covered piece of plastic wrap and let rise in a draft-free, warm place for one hour.
Prepare the loaf pans with the cooking spray and the cornmeal while the dough proofs. The bread pans should be completely covered with a thin layer of cornmeal.
Once the dough has risen for one hour, spray your hands with cooking spray and divide the dough into the two cornmeal covered bread pans. Preheat the oven to 350 degrees F, and cover the loaves with cooking spray covered plastic wrap. let the dough rise in the bread pans for 30 minutes.
Bake the loaves for 30 minutes. Remove from the oven and brush melted butter over the top of the loaves. Put back in the oven for another 10 minutes.
When the loaves come out of the oven, remove them from the bread pans immediately and brush every side of the loaves with melted butter. Let cool completely and store in an airtight container, or wrap them tightly in plastic wrap.
