Description
English Muffin Bread is a soft, fluffy bread with the distinctive texture and flavor of English muffins, great for sandwiches or toasting. This recipe yields two loaves with a light crumb dusted with cornmeal for authenticity.
Ingredients
Scale
Dry Ingredients
- 5½ cups all-purpose flour
- 2 Tbsp dry active yeast
- 2 tsp kosher salt
- ¼ tsp baking powder
- cornmeal for dusting the pans and tops
Wet Ingredients
- 1 Tbsp honey
- ¼ cup warm water (about 110°F/43°C)
- 2¼ cups warm milk (about 110°F/43°C)
Instructions
- Activate the Yeast: In a small bowl, mix the dry active yeast with the honey and warm water. Stir gently and set aside for about 5-10 minutes until the mixture is frothy and bubbles form, indicating the yeast is active.
- Combine Dry Ingredients: Sift together the flour, kosher salt, and baking powder in a large mixing bowl to ensure even distribution.
- Make the Dough: Add the warm milk and one cup of the flour mixture to the yeast mixture. Stir well to combine into a thick batter. Gradually add the remaining flour, mixing well. Beat the dough thoroughly. The dough will be very soft and slightly sticky, which is normal for this bread.
- Prepare the Pans: Grease two standard loaf pans lightly with butter or oil, then dust generously with cornmeal to prevent sticking and mimic the texture of English muffins.
- Rise the Dough: Divide the dough evenly between the two prepared loaf pans. Cover loosely and place in a warm, draft-free spot. Allow the dough to rise until it doubles in size and reaches or slightly passes the top edge of the pans, about 1 to 1½ hours depending on room temperature.
- Preheat the Oven: While the dough is rising, preheat your oven to 425ºF (220ºC).
- Prepare for Baking: Once risen, dust the tops of the dough with additional cornmeal for texture before baking.
- Bake the Bread: Place the pans in the preheated oven and bake for 15 to 20 minutes, or until the loaves are golden brown on top and sound hollow when tapped.
- Cool and Slice: Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely before slicing to preserve texture.
Notes
- Do not overmix the dough; it will remain loose and sticky, which is expected for this recipe.
- The dough can be mixed by hand or in a stand mixer fitted with a dough hook.
- If using instant or rapid rise yeast, you can skip the proofing step and add it directly to the flour.
- Variations include adding dried cranberries or blueberries, a pinch of cinnamon, or chopped nuts like almonds or pecans for extra flavor and texture.
- Whole wheat flour can be used but will produce a denser bread.
- The bread freezes well: cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze up to 3 months. Thaw at room temperature before serving.
- Store the bread in an airtight container at room temperature to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 50g)
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: English Muffin Bread, homemade bread, soft bread, breakfast bread, easy bread recipe
