We love English Muffins in our home, there is nothing better than nooks and crannys oozing with butter and maybe a little jelly for a delicious breakfast. I vaguely remember my mom baking an English Muffin bread when I was younger so I decided to try and create a recipe that I could bake in my new Paula Deen pot!
English Muffin Bread Recipe -Perfect for Easter Morning and a Breakfast Staple
- 3 cups flour
- 1 pkg. active dry yeast
- 1/3 tsp baking soda
- 1 cup milk
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp oil
- cornmeal for dusting
Oil and dust a dutch oven pot with cornmeal.
Whisk together all dry ingredients in a large bowl.
In a small saucepan, combine the milk and water and heat until just warm **this should not be too hot**
Slowly add the liquid to the dry ingredients and knead until combined and pulling away from the bowl.
Place in prepared pot and cover and let rise until double in size.
Preheat oven to 400 and bake for 25 minutes.