As one of my do-it-yourself projects for 2012, I planned to make English Muffins. However, after some blog commentors suggested I try instead, I checked it out and it looked much, much easier to make.
I’m so glad I tried the recipe. It’s a winner. So easy to make, so frugal, and so good.
My husband isn’t a huge bread person, but he absolutely adores this bread. He has raved about it repeatedly and is often asking me if we can have it with dinner — or he’s just getting some slices out from the freezer and making them for himself!
Speaking of which, this bread freezes beautifully! I made the loaves and sliced them, packaged them in freezer bags, and froze them. Then, we just take out however many slices we want at a time!
Next time, I want to try making this with at least half whole-wheat flour to see how it turns out. Has anyone tried that before?
English Muffin Bread
- 2 1/2 cups warm water
- 3 1/2 teaspoons yeast
- 1 Tablespoons salt
- 1 1/2 Tablespoons sugar (or raw sugar)
- 5 1/2 cups flour (I used unbleached all-purpose flour.)
Mix together all ingredients in a KitchenAid or by hand with a wooden spoon. Cover bowl with a cloth and let dough rise in a warm place until doubled (skip this step if using rapid rise yeast).
Punch down and spoon dough into two well-greased loaf pans (dough will be extremely sticky). Let dough rise again in pans until it reaches the top of the pans.
Bake at 350 degrees for 45 minutes, or until golden brown.
Remove from oven. Brush with butter.
Cool completely before cutting. Best served warm or toasted with butter and jam/jelly or honey.
Makes two loaves.
To freeze: Let loaf cool completely. Slice and put in an airtight ziptop freezer bag in the freezer for up to six weeks.
To thaw: Remove the desired number of slices and let thaw at room temperature for 30 minutes to one hour (or thaw in the microwave). Warm in the oven or microwave or toast.
Recipe adapted from
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