This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CapturingTraditions #CollectiveBias This easy English Muffin Bread makes two delicious loaves that toast up just like the store-bought versions. Spread with butter and jam for the perfect bite!
My kids know how to work me. They know exactly what to say and how in order to get what they want. They know that my heart kind of melts when they talk about my cooking. Last week, my son brought home is in class impromptu essay that was assigned in his AP English class. Apparently, the kids were asked to write about something they love. First thing that came to my son’s mind? My bread. He wrote a page and a half about the different kinds of bread I make, the effort I go into making it, and so on. I must admit, it brought a tear or two to my eyes.
On top of being a bit sappy, I felt confident too. I realized that my kids do actually see the effort I put into making them delicious meals from the kitchen. They appreciate and look forward to the smells of the beautiful doughy master pieces that are crisping up in the oven before they wake up. They probably won’t remember the ridiculous toy that I bought them last Christmas, but they will remember sitting around the table eating homemade cinnamon rolls. And that, my friends, are the memories I want them to remember.
Because he is sly, and a teenager, he of course followed up my tears of joy after reading his essay, with a request to go to the store to buy a new fishing rod. And, like most human beings, I got caught up in the moment and obliged. Hey, you win some and you loose some.
On Sunday afternoon, we prep for the week. I get everybody’s uniform and socks ready for the week. I also always make a double batch of this English Muffin Bread. It’s a simple recipe that only takes a couple of minutes to prepare. I bake them a few hours before bed, then wrap up 3 rolls and freeze them for the rest of the week. It’s a simple step that makes our chaotic mornings a lot smoother.
My kids love a slice of toasted English Muffin Bread with Gold ‘n Soft and raspberry jam. We love this spread because it has a great butter taste, no cholesterol & hydrogenated oils, and zero trans fats per serving. Gold ‘n Soft is easily spreadable, convenient, and a great value. Exactly what I am looking for in the morning! I love using it in this english muffin bread recipe because there is no need to wait for it soften, as it is so easy to scoop and add to the dough. They also offer a Butter Blend that is made with 51% Real Grade AA butter, but doesn’t contain as much cholesterol as the regular stuff.
If you have some extra time on the weekend, try and make this recipe. It is easy and memorable and your kids will love eating homemade bread! For more inspirational recipes, go here.
The next time you are out, make sure to print out this coupon to save $0.50 when you purchase Gold ‘n Soft!
Gold ‘n Soft can be found at a store near you (I found mine at Smart and Final).
- 5 cups bread purpose flour divided
- 1 1/2 tbsp active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 1 tbsp Gold 'N Soft margarine
- 2 cups milk warm to the touch
- 1/2 cup water warm to the touch
In the bowl of your electric mixer, or a large bowl, combine 2 cups flour, yeast, sugar, salt, and baking soda, whisk to combine.
Add margarine, milk, and water and beat on high for about 4-5 minutes.
Gradually add remaining 3 cups of flour, and bit until mixture has thickened slightly. Mixture will still be sticking.
Prepare to bread loaf pans by spraying with non-stick cooking spray and sprinkling with cornmeal.
Evenly distribute dough into both pans and sprinkle with more cornmeal.
Cover with a damp cloth and place in a warm dry area to double in size, about 45 minutes.
Once doubled in size, preheat oven to 375 degrees.
Bake loaves for about 35 minutes or until golden brown.
Remove from pans immediately and cool on wire racks.
Slice, toast, and enjoy!