I come from a long line of southern cooks, as they say in the south I’ve been cooking since I was knee high to a grasshopper. I especially enjoy cooking with my kiddos. Not only have I convinced them it’s “craft time” of sorts, but it’s a great way to spend time together and get things done in the process.
A couple of months ago, I saw a recipe for English Muffin Bread on Money Saving Mom. Not only did it look amazing, the recipe only called for five ingredients. I thought my kids would really enjoy making it and we could squeeze in a little lesson about measurements without them realizing it.
3 1/2 teaspoons active dry yeast (can use rapid rise)
1 tablespoon salt
1 1/2 tablespoons sugar (or raw sugar)
5 1/2 cups unbleached all-purpose flour
Combine warm water, yeast, salt and sugar. Stir with wooden spoon or with a stand mixer using dough hook until the yeast is dissolved and the ingredients are mixed well.
Carefully measure flour and add to mixture. Just in case you are new to baking, here’s a tip don’t pack the flour in the measuring cup. Stir with wooden spoon, or mix in stand mixer.
Cover with towel and put the dough in a warm place to rise until doubled in size. Time will vary depending on room temperature. Approx. 45 minutes. (If you used rapid yeast skip this step – and jump down to dividing the dough between two greased loaf pans.
Punch the dough back down with a wooden spoon. My kiddos really enjoyed this part!
The dough will be really sticky, divide into two greased loaf pans. Let dough rise until it touches the top of the loaf pans.
Bake for approx. 45 minutes in a 350 degree oven. Brush with butter, cool before cutting.