This english muffin loaf is delicious eaten as is, or toasted. Serve it with sweet orange butter and you’ve got a killer combination. The bonus? It’s an incredibly easy recipe and flexible so you can alter the ingredients to suite your preferences.
This is on my list of go to recipes to give as holiday, housewarming and hostess gifts, and I’m betting it will be on yours too once you’ve tried it!
Yields 2 loaves
English Muffin Loaf – Ingredients
4 cups all purpose flour (approximate)
1 cup dried cranberries
2 packages of quick rise, instant yeast
4 tsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal for dusting the pans
English Muffin Loaf – Method
1. Combine the flour, cranberries, yeast (un-dissolved), sugar, salt and baking soda into a large mixing bowl. Heat the milk and water until very warm (120F-130F), add into flour mixture and mix well. Add additional flour if needed until it forms a stiff batter. It will look like a cross between sticky bread dough and thick muffin batter.
2. Grease two 8.5 x 4.5 loaf pans and dust with cornmeal. Pour batter into the pans, dividing equally between them. Set aside in a warm, draft free place to rise for 30 minutes, or until doubled in size.
3. Bake in the centre of a preheated 400F oven for 25 minutes. Remove immediately from pans, letting them cool completely before slicing with a bread knife.
Sweet Orange Butter – Ingredients
1/2 cup butter, room temperature
2 Tbsp icing sugar
Zest of one medium orange
1/2 tsp vanilla extract
Sweet Orange Butter – Method
Combine all ingredients in a small bowl. Will keep in fridge for about 3 days, which is why this is only a small batch.