English Muffin Bread

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Whoever said, “man can’t live on bread” alone apparently didn’t know me.  And, he (or she) clearly has never had English Muffin Bread.  I mean, c’mon.  All of those nooks and crannies just waiting for a thick slathering of golden butter.  Or  homemade strawberry jam.  Or sweet, golden honey. Oh, I have to stop…I’m drooling on my keyboard.

When I came across this recipe on Pinterest, it was a no-brainer.  I HAD to make it.  Even though it called for yeast (have I ever told you that I’m terrified of yeast?).

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I think I’ve died and gone to heaven.  This bread is absolutely, positively PERFECT!  And, when it’s toasted, it’s even better!  All warm with crispy outside and a soft, chewy center.  And those nooks and crannies.  Oh my.

I mean, look at that photo…it looks perfect.

The original recipe made four loaves of bread.  I didn’t have have four bread pans so I halved the recipe and made two loaves.  I wish I made four.  It’s that good!  I ended up putting one loaf in the freezer and it’s just as good as the one we ate immediately (no, we didn’t eat the whole loaf at one sitting…although we probably could have).

This recipe is really very easy to make.  It’s not fussy at all.  Just put the ingredients in the mixer, turn it on. Put the dough in pans, let it rise.  Bake it.  No fancy techniques. No kneading.  Seriously, there’s only about 5 minutes of hand-on time.

Oh, and the yeast…not so scary!  It worked perfectly for me.  I can’t say that’s always been the case.  I’m a work in progress. I used the “rapid rise” yeast so it only needed to rise that one time.  If you use regular yeast, you’ll need to let it rise twice.

I’m going to make another two loaves this week!  But right now I’m going to make me some English Muffin toast!

Christina

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