Mixes-In-Jars #7 – English Muffin Bread

I love English muffins, especially with kiwi-lime jam and butter.  When a neighbor of mine gifted me a loaf of English muffin bread last fall however, I found a new favorite.  Grace too enjoyed the bread, but the only trouble with the bread was it had buttermilk in it, and Grace can’t eat anything with homogenized dairy products without suffering stomach problems.  The same reason why she has never been able to stomach store-bought English muffins.

Researching other recipes on the internet revealed that raw milk could be substituted for the buttermilk and water in the original recipe.  This is the recipe I ended up with:

English Muffin Bread

DSCF7652

  • 2 1/2 – 3 Cups Bread Flour
  • 2 1/4 tsp. Instant or Rapid-Rise Yeast
  • 1 1/2 tsp. Sugar
  • 1 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1 1/2 Cups Milk, heated to 120 degrees
  • Cornmeal for dusting

Grease loaf pan and dust with cornmeal.  Combine flour, yeast, sugar, salt and baking soda in large bowl. Stir in hot milk until thoroughly combined.  Cover dough with greased plastic wrap and let rise in warm place for 30 minutes or until dough is bubbly and doubled in size.

Stir dough to deflate and pour in prepared pan.  Cover pan with greased plastic and let dough rise another 30 minutes.

Remove plastic wrap and bake in oven pre-heated to 375 for 25 to 30 minutes.  Cool completely on wire rack.

Slice, toast, and serve.

To make mix-in-jar combine dry ingredients, less the yeast, and put in 1 1/2 pint jar.  Place a separate bag with yeast on top.  Seal.  Attach tag:

Grease loaf pan and dust with cornmeal.  Empty mix and yeast in large bowl. Stir in 1 1/2 cups 120 degree milk until thoroughly combined.  Cover dough with greased plastic wrap and let rise in warm place for 30 minutes or until dough is bubbly and doubled in size. Stir dough to deflate and pour in prepared pan.  Cover pan with greased plastic and let dough rise another 30 minutes. Remove plastic wrap and bake in oven pre-heated to 375 for 25 to 30 minutes.  Cool completely on wire rack. Slice, toast, and serve.

All the recipes I found recommend toasting this bread before eating.  In fact, several of them indicate it is essential. I followed the instructions and found the bread excellent.  Hubby, however, being the rebel he is, had to be original and ate the bread without toasting it.  He said it was excellent and ate several slices plain and then made himself a headcheese sandwich with a few more.  So I guess toasting is optional.

Grace has never been able to stomach English muffins bought from the store, so finding a recipe that she can eat because I use raw milk rather than homogenized dairy products is great, and for this we are — Simply Grateful.

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