English Muffin Bread

This is a super fast breakfast bread. And it is so tasty toasted - lots of nooks and crannies for butter. Yum! The only thing is that you have to let it cool completely before you cut it into slices or it will crumble, so you need to make it a few hours in advance or the night before if you want it for breakfast. I made it to go with a breakfast-for-dinner meal (breakfast casserole and fruit salad).I got the recipe from My Baking Addiction.

English Muffin Bread
-makes 1 loaf

3 cups all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons canola oil

In the bowl of a stand mixer combine flour, sugar, salt, baking soda and yeast. Mix with paddle attachment just to stir ingredients together.

In a microwave safe measuring cup combine milk, water, and oil. Heat in microwave for 1 minute and 20 seconds. Pour hot liquid over dry ingredients in mixer and beat on high speed for 1 minute. The dough should be moist and sticky. Spread dough into a greased loaf pan. Cover pan with non-stick sprayed plastic wrap and allow to rise until dough just barely rises over the rim of the pan - this will take anywhere from 20-40 minutes depending on how warm your kitchen is.

Meanwhile preheat oven to 400 degrees. Remove plastic wrap from risen bread and bake fro 22-27 minutes. Cover top with foil if it starts to brown to much. Remove bread from oven and after 5 minutes turn out onto a wire rack to cool completely (this will take at least 1 hour). Serve slices toasted for an English muffiny taste.