Description
This English Muffin Bread recipe yields two delicious loaves of bread that are perfect for toasting and enjoying with your favorite spreads. The bread has a slightly tangy flavor reminiscent of English muffins, with a soft interior and a crispy crust.
Ingredients
Scale
Dry Ingredients:
- 4 1/2 cups flour
- 2 teaspoons kosher salt
- 1/4 teaspoon baking soda
Yeast Mixture:
- 2 tablespoons yeast
- 1 tablespoon honey
- 1/4 cup warm water (110F)
Wet Ingredients:
- 2 1/4 cups warm milk (110F)
Butter and cornmeal for greasing and dusting the pans.
Instructions
- Activate yeast: Mix the yeast, honey, and water. Set aside.
- Blend dry ingredients: Stir the salt, baking soda, and 1 cup of flour together.
- Add the milk to the yeast mixture: Blend well.
- Add remaining flour: Add the remaining flour, enough to give you a soft goopy dough, and beat.
- Soft dough: You should have a very soft, goopy dough.
- Add to loaf pans: Spoon the dough into 2 greased and cornmeal-dusted loaf pans.
- Let rise: Set aside in a warm place until doubled, about 30-45 minutes.
- Preheat oven: Preheat to 425F.
- Dust tops and bake: Dust loaves with cornmeal, bake for 15 minutes until hollow when tapped or internal temp is 190-200F.
- Bake longer for a crisper crust: Bake for 20-25 minutes for a golden crust.
- Cool and slice: Enjoy your homemade English Muffin Bread!
Notes
- This bread is best enjoyed toasted with butter or jam.
- You can customize the recipe by adding herbs or cheese to the dough.
- Store leftovers in an airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 40g)
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: English Muffin Bread, Homemade Bread, Breakfast Bread, Baking
