English Muffin Bread

Hi there!

I hope your week is off to a great start and that you are staying warm and cozy! Maybe you were lucky enough to have the day off or work from home. Rumor is this cold will continue through March for Wisconsin but I really hope that’s not the case. The past two days I’ve been in hibernation mode. I want to eat lots of things but I’m not actually hungry, it must be really cold for my mind to start thinking like this! But we’ll find out soon enough what spring will be like when Groundhog Day arrives! I don’t know about you but I’m hoping for an early spring.

Today I have an easy bread recipe for you to try. I heard this was an easy, beginner recipe but I didn’t believe it at first. I always get nervous when making bread because I don’t want to over mix it or add too much flour, etc. But don’t worry, you can make this bread because I did!

This bread is delicious on its own or with some butter or toasted with raspberry jam. It’s a recipe from Mike’s family and I know Mike’s dad loves it. I’ve never had it until now and my favorite way to eat it was with the jam. Enjoy!
English Muffin Bread

English Muffin Bread

4-4 1/2 c all purpose flour
1/4 c sugar
2 tsp salt
2 packages dry yeast
1/2 c vegetable oil
1 c water
2 eggs

1. Grease 2 loaf pans and sprinkle with cornmeal.
2. In a mixing bowl combine 1 and 1/2 c flour, yeast, sugar, and salt. In a small sauce pan heat water and oil until very warm, about 110 degrees F. Add warm liquid and eggs to flour mixture and blend at low speed until mixed.
3. Beat two eggs at medium speed until incorporated. By hand stir in enough flour to make a stiff batter (I used about 3- 3 1/2 c total flour in the batter). Cover and raise 45-60 minutes.
4. Stir down and pour into prepared pans. Let raise for 30-45 minutes and preheat the oven to 375 degrees. Bake for 20-25 minutes.

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