english muffin can bread.

a couple of years ago, my coworker gifted a loaf of this bread with me — made from a family recipe — and i have been consistently daydreaming about it since. she was happy to share the recipe, which makes three cans so that you can make mouths happy too, or freeze for whenever you need a fix. (which, trust me, you will.)

recipe #16: english muffin can bread.

time: 1 hour and 45 minutes
  • english muffin can bread.
  • 2 cups milk
  • 1/4 cup honey
  • 2 packages of yeast
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 6 cups flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons cornmeal
the plan:

1. heat the milk and honey in a saucepan over low heat for about 5-7 minutes so the flavors have a chance to get cozy, then sit to let cool to lukewarm.

2. dissolve 2 pkg. yeast and 1 tsp. of sugar  In 1/2 cup of lukewarm water.

3. once the milk mixture is lukewarm, add it to to the yeast mixture.  then add 6 cups of flour, 1/4 teaspoon baking soda, and 2 teaspoons salt, and mix well but be careful not to overmix — that will make the dough tough.  IMG_3209

4. spray 3 coffee or large tomato cans with cooking spray and sprinkle with cornmeal.

IMG_32115. divide the dough equally and place in the cans.  let rise in a warm place by covering with a damp towel for about 60 minutes. then bake at 375 degrees F for about 30 minutes. the tops will break a little and become slightly golden and crusty.

6. once you remove from the oven to let cool, tape your hands to your sides so you don’t try to eat it while it’s still scorching hot. when it’s finally ready to devour without losing fingerprints, my favorite way to enjoy it is  slathered in good, european butter, then a little jam (blackberry-jalapeno to be exact), with a pink of grey sea salt.

7. and finally… as always… give yourself a high five and enjoy!


xo, jill


2 thoughts on “english muffin can bread.

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