English Muffin Bread

I've been hoping to post more to the blog in the new year, and I currently have a little kitchen experiment running I hope to post about in a few weeks, but for now, I'll have to stick with shorter entries if I hope to get anything in here at all.

Youngest came down with a fever at the end of a grocery week -- as they always seem to; I should start stocking food like I'm prepping for an apocalypse -- and I knew the half of a loaf of bread and box of crackers in the house wasn't going to cut it for very long.  I've learned that with a household of two small kids and one adult, you can end up stuck home a very, very long time if illness hits.

So I went into a baking fervor to stock the breadbox and the freezer.  Which is painful, honestly, because I am trying valiantly to stop eating grains again.  I'm not ready to do that to the kids, though -- from a preparation and planning standpoint.  SO.

Of the things I baked, English Muffin Bread was the easiest and, I have to say, toasted and lavishly buttered -- the most delicious.  This is barely adapted from the April/May 2012 issue of Cook's Country magazine.

ENGLISH MUFFIN BREAD
Makes 2 loaves