This recipe comes from Faith Church’s cookbook, A Little Bite of Faith. Surprise, surprise, I made a few changes to this recipe, I used 3/4 cups whole wheat flour instead of all white. I also added 1 tsp Cinnamon and 3/4 cup raisins.
I’m not really sure what I expected when I took a bite out of this thing, but I liked it! It didn’t have as many ‘nooks and crannies’ as an actual english muffin, but it had a nice texture. I threw my piece in the toaster oven for a few minutes and spread on some butter. This would be really good with some jelly if made without the Cinnamon and raisins. Next time, I would add more Cinnamon and raisins if I decided to go in that direction, or just make it whole wheat and eat with jelly.
English Muffin Loaf
(Recipe from: A Little Bite of Faith, Faith Church)
5 1/2 -6 cups flour
2 Tbsp yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 1/2 cups hot water
Combine 3 cups flour, yeast, sugar, salt, baking soda, powdered milk. Add 2 1/2 cups hot water (not boiling) and beat well. Stir in 2 1/2 -3 cups additional flour to make a stiff batter. Pour into 2 greased loaf pans which have been sprinkled with cornmeal (or flour). Sprinkle tops with cornmeal. Cover and let rise 45 minutes. Bake at 400 degrees for 25 minutes.