Breakfast is the most important meal of the day.
And perhaps my favorite meal of the day. If given the opportunity, I would eat breakfast for every meal throughout the day; cereal for breakfast, scrambled eggs for lunch and maybe some pancakes for dinner. That sounds like the perfect day to me.
One of my favorite things to eat in the morning, especially now that I’m away at school, are english muffins. I love toasting them and smearing on butter and cinnamon; it’s practically heaven in breakfast form. However, if there is ever a food that would trump all other breakfast foods, it would be this english muffin loaf.
It’s so indescribably delicious that I really have no other words to say except make it right now or as soon as possible. These loaves could not be any simpler to make and they are perfect for a quick breakfast on-the-go. It has all the flavor of an english muffin packed into easy to slice loaves.
6 c. flour
2 packages yeast
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 c. milk
1/2 c. water
In the bowl of a stand mixer (with a dough hook) combine 3 cups of flour, undissolved yeast, sugar, salt and baking soda. In microwave safe bowl, heat the milk and water together until very warm; add to dry ingredients and beat well. While beating, gradually add the remaining 3 cups of flour. A ball of dough should form and should be sticky. Spoon the dough into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle the tops of the loaves with cornmeal as well; cover and let rise for 45 minutes. Bake at 350 degrees for 25 until golden brown.