I don’t think I really have to sell you homemade bread. Well, let me rephrase that. I shouldn’t have to sell you on homemade bread. There’s so many reasons to make your own bread at home. Have you ever read the back label for ingredients on bread? Oh my gosh. It’s pretty sickening how many preservatives and other ingredients I don’t know how to pronounce are in there. Of course, you can find certain loaves that won’t have those ingredients, but then you might be looking at $4-$5 a loaf, and well, that just seems kind of like a lot if you were to buy a loaf a week.
I know making homemade bread can be intimidating, but the worst part about making bread is the waiting! Which, really isn’t that bad. If you have a Kitchenaid mixer you’re totally going to have no problem making bread at home. You can certainly make it by hand (we always did in school), but this dough is a very wet dough and it’s going to want to stick to your hands a lot! The first time I made it I was a little worried it wouldn’t even work because it was so wet. Don’t worry! It should be wet! It’s just going to make it a little difficult to work with. Also, you should invest in a plastic pastry scraper. I think they are about $1 at Sur La Table.
Whenever you make bread at home, let it rise in a warm place. It can be on top of your dryer while you have a load going, next to the fireplace, or my personal favorite a heating pad on medium heat. Works like a charm! It always makes it rise fast enough that I can even make homemade pizza dough after work during the week. How do ya like that?!
When you’re handling this dough, make sure to really flour your surface and your hands. It will help you handle this dough so much easier. I’ve made this bread three times now and know what to expect. I’ve had a somewhat hard time getting the top of the bread to brown in the past, so to help that I’ve glazed the top of the dough with an egg white before baking it in the oven.
This bread is SO delicious. It’s been my go-to-bread this year. I love the big morsels in the crumb. If you eat it straight out of the oven, it’s like heaven. If you toast it and put your favorite jam on it — even better!
A few weeks back one of our vendors at work brought us a late Christmas gift. One of the items was this delicious fig & muscat wine preserves. As soon as I spotted it I knew I’d be taking it home. I’ve been dying to get my hands on fig jam. One of my guilty pleasures lately has been toasting a slice of this english muffin bread and then slathering it with this jam. Oh my word! So good!
There really isn’t anything that compares to homemade bread. I say that every time I post a bread recipe and I can’t help it. I speak the truth, yo. If you make this recipe, please let me know! I’ve seen other english muffin recipes out there that don’t call for a second rise in the loaf pan. I’m wondering how that worked.
English Muffin Bread
Adapted from Laughing Spatula
2 teaspoons dry active yeast
2 teaspoons sugar
1 1/4 cup warm water
3 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoon milk
1 egg white
cornmeal for dusting
1. In the bowl of a Kitchenaid mixer with the dough hook pour yeast and sugar over warm water. Let sit for 5 minutes.
2. Into the bowl pour flour, salt, baking soda, and milk. Turn mixer on to speed 2 and knead for 3-5 minutes. Transfer dough to a large bowl with a little oil and let rise, covered for an hour or until doubled in size.
3. Spray a loaf pan with non-stick spray and sprinkle corn meal all over.
4. On a well floured surface scrape dough out of bowl. Form into a large rectangle. Fold one end of dough half way up. Take the other end and fold it half way so that both ends are laying on top of each other. Fold in half again and tighten edges. Place dough into loaf pan. Let rise again for about 30-45 minutes. Brush dough with egg white. **I use this video’s guidelines for shaping the loaf**
5. Preheat oven to 350 degrees and bake loaf for 25 minutes or until done. Make sure the loaf sounds hollow when you tap it. Cool bread, then remove bread from loaf pan and let finishing cooling on a wire rack. Slice loaf.
I like to freeze the loaf to keep it fresh. I wrap each slice individually and then place all wrapped slices into a ziplock bag.