Adapted by Jay Kim from English Muffin Bread

I used 1% milk and Eagle Mills natural all-purpose unbleached flour for my first try, and got fantastic results. I also didn’t use the corn meal and the crust was still just perfectly crunchy.

1 cup milk
1/4 cup water
1 1/2 tbsp salted butter
3 cups flour
1/8 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 ounce (2 1/4 tsp) yeast

Directions:

Grease loaf pan, or use non-stick loaf pan.

Measure milk and water into a small pot, and heat gently on stove along with butter until the butter melts and the liquid is very warm, but definitely not simmering/boiling.

Measure and add flour, sugar, baking soda, salt, and yeast together in bowl.

Add 2/3 flour mixture to an electric mixing bowl with flat beater attachment. Add liquid/butter slowly in thin stream. Once mixed then add rest of flour and mix until combined. (Don’t overbeat).

Add bread dough to loaf pan. Cover with plastic wrap lightly oiled on one side (to prevent batter from sticking when you lift it off). Place in warm, dark area from approximately 45 minutes to 1 hour.

Heat oven to 400 degrees Fahrenheit.

After the dough has risen, place in oven for 25 minutes. Should be a light, but not too dark brown when you take it out.

It’s actually the best once it’s cooled down, sliced, and each piece is individually toasted.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, at room temperature
3/4 cup organic sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of 1 orange or 2 lemons
1 1/2 teaspoons pure vanilla extract

Fruit topping options:
1) 8 purple or red plums, halved & pitted , OR
2) 2 sliced ripe peaches

Directions:
Preheat over to 350°F. Butter an 8-inch square baking pan (I used a 9 x 13 rectangular pan), then dust bottom and sides of pan lightly with flour.

Combine flour, baking powder, salt, and cinnamon.

Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla; the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Scoop the batter into the floured and buttered pan. Arrange the fruit slices evenly on top of the batter, and press each piece of fruit into the batter about halfway.

Bake 30 minutes, then check on the cake. Keep baking, if needed (maybe 5-10 more minutes) until the top is a golden brown.