For September’s Secret Recipe Club exchange, I was assigned the blog Secrets from the Cookie Princess. I was so excited when I received my assignment because I would love some more awesome cookie recipes in my repertoire like Candied Bacon Chocolate Chip Cookies! But it turns out that the Cookie Princess does not just bake cookies, oh no! She makes a lot of other delicious dishes, too. In fact, the day after I first perused her blog, I made her BBQ Pulled Chicken Sandwiches and they were amazing.
In the end, though, I had to make the English Muffin Bread because it’s been on my list of breads to make for a really long time. This is such a fun bread to make! It only requires one rise so it doesn’t take long at all to pull together. And it really does taste and feel like English muffins.
I did make a few very minor changes to the recipe. First, I didn’t have any corn meal to put in the pan so I just baked it in a plain pan. Second, I switched out the type of oil. I prefer a tasteless oil when I baked so I used grapeseed oil instead of olive oil, but that’s just a personal preference. Finally, I doubled the recipe to make two loaves. Unfortunately I forgot that I have gigantic bread pans so my loaves turned out short and squat. I usually triple a recipe and then divide in two for big loaf pans but I forgot!
- 3 cups all purpose flour
- 1 Tablespoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 Tablespoon yeast
- 1 cup milk
- 1/4 cup water
- 2 Tablespoons oil (I used grapeseed)
- Heat milk, water and oil in a small pan over medium low heat just until slightly hot to touch, around 120 degrees. If you get it too hot, set it aside to cool -- do not use if it's over 130 degrees or it will kill the yeast!
- In a large bowl whisk together flour, sugar, salt, baking soda and yeast.
- Add warmed liquid to dry ingredients and stir together with a wooden spoon. The dough will be soft and a little sticky.
- Put dough in to a loaf pan and smooth out the top.
- Cover with greased plastic wrap.
- Set loaf pan in a warm area and allow to rise just until the dough is slightly over the top of the loaf pan, 45 minutes to an hour.
- Remove plastic wrap and bake at 400 degrees for 18-22 minutes.
- Remove bread from pan and let cool.