Well kids, it seems I’m still out of words — sort of.
I can of course talk your ear off over tea or cocktails, and there are a thousand travel stories running through my head that are trying to formulate themselves into something digestible, but somehow I’m struggling to come up with any incidental tidbits that can be remotely linked to English Muffin Bread.
Of course as I type that my bunny-hopping mind has just spun into the following stream of consciousness tangent …
English muffins … nooks and crannies … perfect for spreads … butter, tahini, coconut butter, crushed raspberries, jam … ohh concord grape jelly … apparently Concord grapes (and the farmers who make a living from them) may be extinct in under a decade because of big business and south american imports … who wants to make small batch, farm to consumer grape juice and jelly with me in Upstate NY?
… but only if I can live somewhere else during winter because winter on Lake Erie is evil … Sydney is so picturesque in summer … glad it’s not raining today … so gorgeous outside, what am I doing sitting at a computer … it’s too late to go to the beach, maybe I should take advantage of the non-rainy weather and paint a backdrop (cue creative distraction gene) …
backdrop done … hum, time for more tea and another slice of English muffin bread perhaps …
Oh wait, there is something not entirely tangential to mention about this bread. I found it while exploring Enriching your Kid, my assigned blog for March Secret Recipe Club. I was tempted first by the Purple Amaranth Paratha flatbreads and then by the Beetroot Cutlets but it was the English Muffin Bread that won the day.
I only gave it a slight twist, recreating the flavour of my favourite childhood English Muffin variety — honey wholewheat. Perfect freshly baked with a pat of butter, or toasted any day thereafter with a schmear of jam … now what was I saying about tangents?
Honey Wholewheat English Muffin Bread
All the nooks and cranies of an english muffin — sliced to order and toasted to perfection! Adapted from Enriching Your Kid and King Arthur.
Makes 1 loaf
- 2 c wholewheat flour
- 1 c unbleached white flour
- 1 ½ tsp salt
- ¼ tsp baking soda plus ¼ tsp baking powder
- 1 generous tsp dry yeast
- 1 ¼ c almond milk
- 2 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- cornmeal, for pan
Grease a smallish-standard loaf tin (approx 8½ x 4½ inches) and sprinkle generously with cornmeal.
Whisk dry ingredients in a large bowl. Heat almond milk until just warm then whisk in honey and oil.
Pour wet ingredients into dry and mix well with a wooden spoon, the dough should be shaggy and wet.
Beat dough with the wooden spoon for 1 minute — don’t shortcut this step! — then tip into prepared pan. Use wet fingers to smooth surface and ease dough into corners, gently cover with oiled plastic wrap, and allow to rise in a warm spot for 45 mins to 1 hour.
As the dough reaches the top edge of the pan, preheat oven to 200°C (400°F).
Bake approximately 25 mins until golden and hollow when tapped. Cool in pan 5 mins then turn out onto a rack to cool completely. Slice and toast to serve.
- You don’t want the dough to rise more than a cm over the rim, the time it will take for your oven to preheat will finish the rise perfectly.
- I used a slightly larger-standard tin and ended up with a bit of a flat loaf, theoretically a smaller tin will create a taller loaf. Science says so.
dairy free // vegan (with syrup instead of honey) // soy-free
The Wimpy Vegetarian says
I’ve wanted to make English muffins for years now – and hadn’t even thought of English muffin bread. So many wonderful breads to make, so little time 🙂 Pinning! Oh and I love Concord Jelly as a kid growing up in the northeast, and it’s one of my husband’s favorites from his New England childhood. I hate to hear that it might become extinct. That would be a tragedy!
Superb! You know, I gave the original recipe a twist and you gave it even more… I wonder if its remained English at all!!
Dorothy at Shockingly Delicious says
Nooks and crannies, oh yes! Beautiful bread, and I’m with Wimpy Veg…so many breads, so little time to make them.
Love this bread! I’ve been collecting some recipes for English muffin type bread made in a loaf, but so far have not tried any of them
yours seems absolutely delicious!
What a great looking recipe. I had a great time highlighting your recipe this month. You have an amazing site and I am looking forward to coming back during the month for more great recipes.
Rebekah @ Making Miracles says
That looks absolutely divine! Great SRC choice this month!! Yumm!
Jess @ Flying on Jess Fuel says
I’ve never had English muffin bread but I do LOVE the nooks and crannies so it sounds great!!! Some homemade jam on top would be great!
Yum! Definitely going to try this. Great pick!
Renee - Kudos Kitche says
This recipe sounds fantastic. Love that is uses whole wheat flour and almond milk! Nice pick for SRC!
Emily @ Life on Food says
English muffin bread is on my bucket list this year. Yours came out great. I cannot wait to try it.
Toasted English muffin bread is one of the best ways to start any morning. Your bread looks amazing. Great pick this month 🙂
Asiya Baig says
I have made English Muffin Bread but always wished it was whole wheat. Will have to give your version a try! Pictures are amazing as always! Great SRC pick!
Erin @ Table for 7 says
This look amazing!! Beautiful photos and great choice 🙂
Yummy. I have never tried english muffin bread but I have seen many recipes for it
Tania @ The Cook's Pyjamas says
Just when I run out of bread for breakfast this pops into my inbox. Thanks JJ, this looks great. Love the inclusion of the wholemeal flour too.
Lynn H @ Turnips 2 Tangerines says
My favorite!! Jam and butter on warm bread!! Delicious and a great pick~ Lynn @ Turnips 2 Tangerines
Claire @ Claire K Creations says
I made English muffin bread for the first time a couple of months ago and it was so good I had to make another loaf a few days later! Wholewheat and honey sounds like a delicious combo.
Love English muffins — great SRC selection!
this is quite photogenic!
Karen @ Karen's Kitchen Stories says
I love your stream of consciousness. Very literary =) Your photos of the bread are simply gorgeous. Someday I will develop that eye. Fab bread too!
Couscous & Consciousness says
I love English muffins, and I love the idea of English muffins in bread form. Some homemade plum jam on top, and it would be a marriage made in heaven. Lovely photos.
Becky @ A Calculated Whisk says
Gorgeous photos! The bread sounds delicious, too.
Brenda Hayes says
Humm, maybe we can strike a deal….a round trip ticket somewhere for Dec, Jan, Feb. and March. Concord grape creations the rest of the time. And I can taste those honey wheat English muffins.
Laura (Tutti Dolci) says
I love english muffins, what a fabulous idea to turn them into a loaf!