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If you like English muffins, then you will LOVE this recipe.  It is a batter bread

 

 

that does include yeast, but it only has to rise once.  It has the nooks and

 

 

crannies that you expect from an English muffin and it toasts beautifully!

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I like it warm, right out of the oven slathered with butter and orange

 

 

marmalade.   BTW, it's from a recipe from a Fleischmann's Yeast ad, 1981.

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Although this recipe is simple and has few ingredients, it is very flavorful.  It

 

 

takes toast to another level.  We like it for garlic-cheese bread too.

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Unlike the traditional English muffin recipe, this one is so simple.

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About the Ingredients

 

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•  Flour: Use a good quality all-purpose flour that has been "fluffed up"

 

 

    before measuring.  

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•  Yeast: I used 1 pack of Fleischmann's yeast for this recipe, not the

 

    "rapid-rise.

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•  Sugar: Just plain white granulated sugar to feed the yeast.

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•  Salt: I used sea salt.

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•  Baking soda: Just a pinch is all that's needed.  (If doubling the recipe, use

 

 

    ¼ teaspoon)

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•  Milk: Use whole milk to get the best results.

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•  Water: Like all of my cooking, I don't use tap water.  I normally use

 

 

    filtered water from my fridge.  Our tap water has way too much chlorine.

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•  Cornmeal: It wouldn't be English muffin related without it!

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I love these 4½ x 8½-inch loaf pans from USA pans.                    

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​​•  It's important to remove the bread from the pan as soon as it comes out of 

 

 

     the oven.  I wrap it immediately in plastic wrap to keep it from drying out.

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•  This recipe is easily doubled, although I prefer to mix up 1 loaf at a time.​​​​​​​​​​​​​​​​​​​​​​

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Ingredients

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•  3 cups all-purpose flour (divided)

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•  1 pkg dry yeast

 

•  1½ Tbsp sugar

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•  1 tsp salt

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•  Pinch of baking soda

 

•  1 cup milk

 

•  ¼ cup water

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•  Cornmeal (for sprinkling in pan)

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You will need a 8½ x 4½-inch loaf pan that has been greased and

 

 

sprinkled with cornmeal.  See our Pan Release recipe here.  Preheat

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oven to 400°F 5 minutes before batter has finished rising..

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Instructions

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1.  In a large bowl, combine 1½ cups flour, yeast, sugar, salt and baking

 

 

     soda. 

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2. In a medium saucepan, heat the milk and water until quite warm (120°F to

 

 

    130°F); add to the dry mixture; stir briskly until well blended.  Stir in the

 

 

    rest of the flour to make a stiff batter.

 

 

    The ingredients should be thoroughly mixed.

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3.  Spoon into the prepared pan; sprinkle top with cornmeal.  Cover; let rise

 

 

    in warm place for about 45 minutes*.  Bake in preheated 400°F oven for

 

 

    about 25 minutes. Remove from pan and cool.  Wrap tightly.  Each loaf

 

 

    makes about 10 to 12 slices that will toast beautifully.

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* I preheat my over to 170°F, turn it off, and then place a cake pan ¾ full of

 

 

   boiling water on the bottom rack of the oven.

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