My Favorite Things: English Muffin Bread

So many exciting things to share!

Blendtec Totalblender:
So I don't technically own one, but mom left hers in the log house when she left and it was so cold sitting there. Lonely. On the counter all by itself. Not mixing and pureeing and all those other functions it was built to execute. Poor thing. I just felt bad for it. I mean winter is coming and it even warms its own soups!

I like to think of it as a rescue.

It began on the counter in my baking center near the food processor, big mixers and other gadgets, but has since graduated to regular counterspace status, which is huge in my kitchen because I like and require large clean, clutter-free countertops. The toaster might be a little jealous, but I think he's happy to have a friend.

Anyway, why do I love it? Loads of reasons that are so phenomenal that you will think it is like Willy Wonka's magical chocolate factory......only smaller....and WAY healthier.....and no scary umpaloopas are involved... why do I keep digressing today? :)

Last week I was introduced to English Muffin Bread at a friend's luncheon and I fell in love! It was so moist, airy, chewy, and delicious! Then she told me she made it start to finish in just over an hour. Of course the next day I was investigating online....could it be true? IT IS!! IT IS TRUE! And I am so excited about it I MUST share this with you. Of course I tweaked the recipe to my liking to include some whole wheat flour (quickly and easily ground right there on the spot in that magical Blendtec blender).

I might seriously consider baking bread every week. I know my friends. Shocking stuff today, hunh? You never thought you would see the day I would say it. I mean, I don't even know how to bake bread and look at me now! It's that easy. I made a batch on Saturday, and I am making another one today! What better way to heat up the kitchen this chilly day? It was 15 degrees when I got up! Burrrr!English Muffin Bread (makes 2 loaves)
Ingredients
2 Cups whole wheat flour
3 1/2 Cups all-purpose flour
2 (.25 oz) packages yeast OR 5 teaspoons
1 Tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110-115 deg)
3/5 cup warm water (120-130 deg)
Cornmeal or rough ground wheat

Directions:
In a large mixer combine 2 1/2 cups flour, yeast, sugar, salt, and baking soda. Add warm water and milk; beat on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead (I LOVE THAT PART). Grease two loaf pans and dust with cornmeal or ground wheat. Spoon batter into pans and sprinkle with cornmeal or ground wheat on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans to cool on wire racks.

Modifications: If you just want to use all-purpose flour, cut it back to 5 cups flour total, and reduce the water amount to 1/2 cup.
YUMMMY! Let me know if you try it!