Here is again another recipe that my mom would make often when we were growing up. This English Muffin Loaf bread is not a freezer meal; however, it makes two loaves of bread so I often eat one for dinner, and freeze another. I love making this bread as it is a no-knead bread that is easy to make! It is more dense than some breads, and we love to toast it or eat it warm. I often use that frozen loaf of bread to include in a meal that I need to take to someone. Or often when I make a meal to take to someone’s house; I just double everything, and that is what we eat for dinner also!
At the beginning of this week, we had cool temperatures, so it was perfect baking weather! I doubled this recipe and made four loaves of bread. We ate one for dinner, and the other three I wrapped in aluminum foil, placed them in bags, and froze them! If I’m going to bake, I love to bake big and save myself work later. Of course, you have to have enough bread pans, which you could get some disposable ones at the dollar store or keep an eye out for extra ones at garage sales and thrift stores. I have four already, so it was no problem for me!
Usually I just use white flour, but I am trying to use whole wheat flour more often; so I used half all-purpose flour and half whole wheat flour, hence the tan color. If you want it to look white like English Muffins, then use just all-purpose flour. I think the bread tastes good both ways. Also, I always just do it in the oven, partly because I only have one glass bread pan. I’m sure it would work in the microwave like the recipe says. If you try it in the microwave, let me know how it went for you!
Recipe for 60 minute microwave English muffin loaf
- The first thing I do is get my pans ready. I grease them with shortening and sprinkle the greased pans with cornmeal.
- I make the batter. It is rather stiff. I distribute the dough evenly between the pans. I then put a little flour on my clean hands and pat down the bread so that it is even in the pans.
- Sprinkle cornmeal on top of the bread and let rise for 30 minutes. (Cover with a towel and place in a warm place. I normally turn on my oven to preheat it, and place the bread pans on top of my stove.)
- Bake the bread for 25 minutes. Remove from oven.
- 5 cups all purpose flour
- 2 packages yeast
- 1 Tablespoon sugar
- 2 cups milk
- 2 teaspoons salt
- 1/2 cup water
- 1/4 teaspoon baking soda
- Set aside 1 cup flour.
- In a large bowl, combine remaining flour, sugar, salt, soda, and yeast.
- Heat liquids until very warm (125°-130°). Add to dry mixture; beat well.
- Stir in reserved flour to make a stiff batter.
- Spoon into two 9″ x 5″ loaf pans that have been greased and sprinkled with cornmeal.
- Sprinkle tops with cornmeal.
- Cover; microwave on medium power 1 minute.
- Let rest 10 minutes.
- Repeat cooking and resting allowing dough to double in size.
- To bake: microwave each loaf separately on high power for 6 minutes, 30 seconds. The surface of the loaf will be flat and pale in color. Allow to rest in dishes 5 minutes; remove and cool.
- Oven directions: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into loaf pans. Cover; let rise in a warm place 30 minutes. Bake at 400° for 25 minutes. Remove immediately. Cool.