Sunday, January 2, 2011

English Muffin Loaf

English Muffin Loaf is yummy and amazing. I could eat the whole loaf by myself but tonight I had to fight the Lawyer for it. I could make this recipe in my sleep but today's loaf was my best yet and I owe that entirely to my new food processor (thanks Dad!)! This sucker did a wonderful job mixing everything together which result in a nice big loaf. Previously I had always mixed and kneaded the dough by hand which left me with some dense, not as high bread. Here is my cabinet of fun gadgets lovingly collected over the years from my parents, Mr. Lawyer's parents, and grandparents:
Waffle Iron, Hand Mixer, Grater, Blades and Containers, 2 Crockpots,
New Blender, New Food Processor, Foreman Grill, Salad Spinner.

English Muffin Loaf
Makes 2 loaves, from the Mother Unit
6 cups flour
2 teaspoons salt
2 packages yeast
1/2 cup water
1 tablespoon sugar
1/4 teaspoon baking soda
2 cups milk

1. Set aside 3 cups of flour. Combine the remaining flour, sugar, salt, baking soda, and yeast.
2. Combine milk and water in separate container, heat to 125-130 degrees. Add to dry ingredients and mix well.
3. Add in reserved flour, mix well.
4. Divide batter into 2 bread pans that have been greased and sprinkled with cornmeal. Sprinkle more cornmeal on top of dough.
5. Cover and let rise in a warm place for 45 minutes.
6. Bake at 400 for 25 minutes. Remove from pans immediately.

Honey Butter with Cinnamon
From Alton Brown
1 stick butter at room temperature
1 tablespoon honey
1/8 teaspoon cinnamon (I add a little more)
1/8 teaspoon vanilla extract

1. Throw everything in a bowl and mix it together.
2. Done.


  1. That butter looks Scrumptious! I must make it tomorrow. Perhaps I'll finally use my raspberry scone mix to have something to put it on!

  2. mmmm It's very similar to that butter from Texas Road House!