Bring a touch of England to the breakfast table!This English muffin bread is a crowd pleaser in my house and the perfect breakfast for chilly mornings or for a simple snack. It's easy and quick to make, even though it calls for quick rise yeast. Anytime I see "yeast" on the ingredient list, I start to shy away thinking it will be too hard. I tend to lean towards "no fail" quick bread recipes, but I recently got my courage up to buy a pack of quick rise yeast and try my hand at making this delicious recipe. It was a hit of course! Unlike regular quick breads, this bread was dense enough to be toasted, which was amazing. Drizzled with a bit of honey or jam was all I really needed, but it was also the perfect compliment to the hearty breakfast I was making. My family has been asking when I'll be making this again!
1 package active dry yeast
1/2 tbsp sugar
1 tsp salt
1 cup warm milk
1/4 cup warm water
1/4 tsp baking soda
3 cups all purpose flour
1. Preheat oven 400 degrees F. Mix all ingredients, except cornmeal, in the order they are given to form a very sticky dough.
2. Grease your loaf pan (8.5 x 4.5) Sprinkle with cornmeal to prevent the loaf from sticking to the pan.
3. Spoon dough into prepared pan. Cover and let rise in a warm place for 45 min.
4. Bake for 25 minutes or until the loaf is golden brown and sounds hollow when you tap on the bread top.
5. Turn out the loaf onto a baking rack and allow to cool.
- By Kim Demmon