It’s Secret Recipe Club reveal time - I am so loving this Secret Recipe Club thing. Between the recipes, the new blog discoveries and drooling over the possibilities – it is seriously addicting.

This month I was assigned the blog, The Culinary Enthusiast. In her about me section she tells us that she cooks from scratch and avoids using pre-made anything if possible. I couldn’t wait to browse her recipes, because I try to cook the same way.

I spent several days going through her blog, and when I came across her recipe for English Muffin Bread, I knew right away it’s what I was going to make for the SRC. I really enjoy english muffins, but hate the price and unpronounceable ingredients they contain. The recipes I have seen for homemade muffins have looked time consuming, something I am in short supply of. But an english muffin in a bread loaf form? Now THAT I have time to do. Just mix, rise and bake, my kind of cooking.

This bread taste great toasted and slathered with butter or cream cheese and strawberry preserves. This would also make great Poor Man Pizzas, which my kids love for a quick lunch. I’ll be sharing the recipe for that later this week.

English Muffin Bread

3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you.
Pour the hot liquid over the dry ingredients in the mixing bowl. Beat with a wooden spoon until well mixed. About one minute. Dough will be sticky, but very stiff.
Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the dough into the pan, leveling it in the pan as much as possible.
Cover the pan and place in a warm place. Let the dough rise till it’s just barely crowned over the rim of the pan. This will take about 45 minutes. While the dough is rising, preheat the oven to 400 degrees.
Remove the cover and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Thanks to Amanda of Amanda’s Cookin’ for creating and overseeing this fun club,and to Tami of Tami’s Kitchen Table Talk for hosting this round of the SRC.