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English Muffin Bread

Time 1 hour 15 minutes
Yields Serves 16
English Muffin Bread
1

In a large mixing bowl or bowl of an electric mixer, stir together yeast and warm water. Let stand a few minutes, then add milk, butter, sugar, honey and salt. Stir in dissolved baking soda. Fold in all-purpose, bread and whole wheat flours and stir to make a batter. Using mixer paddle or a wooden spoon, blend well, about 3 minutes.

2

Generously grease 2 (9x5-inch) loaf pans. Sprinkle with cornmeal. Divide batter equally between prepared pans. Cover with a plastic bag (allowing batter to rise but not stick to plastic). Let rise until doubled, about 30 to 40 minutes.

3

Bake at 375 degrees until loaves are brown and sound hollow when tapped, 40 to 50 minutes. Cool on a rack 10 minutes before turning out to cool completely.

I used 1 large loaf pan (12x5 inches) but 2 (9x5-inch pans) would work well. If you want, add some raisins and a smidgen of cinnamon. King Arthur brand and white whole-wheat flour can be found at Trader Joe’s stores or order from The Baker’s Catalogue (800) 827-6836. You can substitute 1/4 cup stone-ground whole-wheat flower.

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