This year, for Christmas sharing, I made up baskets that consisted of local Raspberry Jam, Tea and homemade English Muffin Bread. Some of the baskets of goodness had ginger snap cookies or green and red apples, some had festive napkins and each got a hand full of hard candy or some kisses. I nestled the treats in cushions of excelsior. I made all the tags the same…….on a green luggage tag I wrote the words “Tea, a drink with Jam and Bread” and attached a fat plaid ribbon to each.
Here is the recipe for the Bread. It is easy, quick and works every single time! This bread makes the BEST TOAST in all the Land.
English Muffin Bread
5 cups all-purpose flour, divided
2 packages active dry yeast
1 Tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups Almond Milk (warm to 110*)
1/2 cup warm water
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low-speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.
Grease two loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top.
Cover and let rise in a warm place (I set the pans on a heating pan) until doubled, about 45 minutes.
Bake 375* for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.
Let cool a bit.
Get out the toaster, pull out a butter knife, “git” yourself some Irish Butter, and for the love of pure homemade comfort TOAST, Say GRACE and take that first warm, slightly crunchy, aromatic, golden brown bite. For heaven’s sake and for the sake of good Karma everywhere, share the other loaf with a neighbor or friend. Pure Goodness. Amen!