English Muffin Bread

Although this bread is a bit time consuming, it has become a regular item in our home and I try to make it every other week.  My children love to eat it right out of the oven, but it tastes just like an English muffin when toasted!  

English Muffin Bread

3 cups of flour

2 1/4 tsp active dry yeast

1/2 tbsp sugar

1 tsp salt

1/8 tsp baking powder

1 cup warm milk

1/4 cup warm water

Combine yeast, sugar, milk and water and let rest for 5 minutes while the yeast becomes foamy.

Combine the flour, salt, and baking powder in a mixer.  Slowly pour the yeast mixture into the mixer.  Using a dough hook, stir the ingredients together until combined, then turn the mixer to medium and knead the dough for 10-15 minutes or until it is smooth and elastic (adding additional flour if needed.

Place the dough in a greased, glass bowl and allow to rise until doubled (about 1 hour)

Punch down and rise again until double (about 1 hour)

Punch down and divide into two equal loaves.  Prepare two small 2 x 6 inch pans with grease and cornmeal.  Place a loaf in each pan, cover and allow to rise until doubled.

Bake at 400 for fifteen minutes ( 10 minutes longer for a chewier crust)

Turn onto cooling rack and cool completely.  Store in an airtight bag for up to 1 week.