English Muffin Bread
Alright…so for those of you that desire warm, fresh baked bread that is healthy, fool-proof and delicious! You have come to the right place! This 3 step bread recipe is the bomb.com-not kidding one little bit!
It is probably easier than an Easy Bake Oven… those things were not all they were cracked up to be… just saying-a light bulb for a heat source?! I mean COME ON! That is why at the ripe ole’ age of 7 I started using the ‘big girl’ oven… which may or may not have been a good idea on my mom’s part, since I have more burns from our oven than I can count… but that’s a whole ‘nother story! And lucky for you I’m gonna skip it and head straight for the recipe 🙂
-3 3/4 cup flour (perfectly fine-in fact recommended- to use all whole wheat!)
-2 tsp. vital wheat gluten (if using all whole wheat flour)
-1 pkg. Rapid Rise Yeast
-1 3/4 cup warm water
-1 TBSP brown sugar
-1 TBSP salt
(I said it was only three steps and it really is!)
1. Mix all ingredients together in a large bowl until everything is wet
2. Add to a greased & cornmeal-ed loaf pan
3. Let rise 1 hour and then transport to oven for 45 minutes of baking on 350*
You’re done! You now have fresh, healthy, amazingly delectable bread and you didn’t even have to break a sweat… or get out that stupid little pink oven with the lightbulb!*
I should warn you though…as tempting as it may be to dig in right away-I have found it is best to wait around 15 minutes after you remove the bread from the loaf pan before you slice. The slices won’t crumble as easily if you do this.
*Disclaimer: I really have nothing against the EasyBake industry nor did any anti-EasyBake groups pay me to make fun of their product.
This is sooooo good when you first take it out of the oven (and let cool of course) but almost better the next few days when you toast it up, all crispy on the outside and warm and soft middle, Mmm!