English Muffin Bread

A few weeks back, I showed you this bread machine cookbook.  You remember; it's the one that fell apart so I bought a 3 ring binder and punched the pages to hold it together.

Well, with the new bread machine, I've been making an old favorite recipe from this cookbook: English Muffin Bread.  If you enjoy English Muffins, this bread is for you.  Crunchy crust, super soft insides, on the salty side, great with lemon curd, jelly, peanut butter, or just plain butter.

ENGLISH MUFFIN BREAD

1-1/4 cups warm water
3 cups flour
4 tsp gluten powder (optional, but good)
3 tbsp powdered milk
2 tsp sugar
1 tsp salt
1/4 tsp baking soda
2 tsp yeast

Put the ingredients in your bread machine bucket in the order listed, set it for a 1.5 pound loaf, turn on your delay timer, and go to bed.  The fresh bread aroma will wake you up the next morning; it's much nicer than any alarm clock.

If you want to make it and wait for it, you can use milk in lieu of the water/powdered milk combination; warm the milk and sprinkle the yeast over it, then add the other ingredients and proceed as shown over there-------->.

Note that the top of this loaf will be a little sunken.  The cookbook even makes note of this.

I've been making this every day since I got my new bread maker, and my dearly beloved is in a constant state of bread bliss.  Of course, if/when the pounds creep up on him, that will be my fault, but I can live with that.  Ryan's been enjoying English Muffin Bread this week, too; the two of them have been finishing a loaf every day.  That's testimony enough for you all to want to make this.

I suppose this even qualifies as a Cook Your Books entry!

Happy Thursday, everyone!