Leslie’s English Muffin Bread

Our good friend Leslie, also the best dog groomer ever, was kind enough to share her recipe for the most delicious English muffin bread!  This bread is so good! I am not really a bread person, but my husband and son on the other hand like bread with most anything and this bread did not last ONE DAY in our house! I had to have Leslie make me two more loaves! The day Leslie made me these, I had just made the Bacon Cheeseburger soup. The bread and the soup together were spectacular! Of course simply toasted with some butter or jam also works great too. No matter how you like to eat your bread I know you will really enjoy this. Leslie also gave a bacon version and a cinnamon raisin version! These loaves also freeze well!

INGREDIENTS
1 cup of milk
1/4 cup of water
2 1/4 teaspoons active dry yeast
3 1/8 cups of all purpose flour
1/2 tablespoon of sugar
1 teaspoon of salt
1/8 teaspoon baking soda
Cooking spray
Cornmeal

DIRECTIONS
Warm the milk and water to (120 degrees) add the yeast to the mixture and let bloom, about five minutes. In a bowl of a stand mixer, with a dough hook add the yeast and milk mixture and stir in the flour, sugar, salt and baking soda. Knead on medium speed for seven minutes. Spray a loaf pan with non-stick cooking spray and sprinkle pan with cornmeal. Shake the pan around so the cornmeal coats the inside of the pan evenly.  Place the dough in the pan, cover and let rise until doubled, about 45 minutes.  Preheat oven to 400 degrees and bake for about 25 minutes or until golden brown.

For cinnamon raisin add 1/4 cup raisins and an additional 1/2 tablespoon of sugar and one tablespoon of cinnamon.

For bacon add 1/4 cup of cooked crumbled bacon pieces

Thanks Leslie!

Enjoy,