You're going to be amazed at how easy this English Muffin Bread is to make!
All you need is flour, yeast, sugar, salt, baking soda, milk, and water. That's it. Dump it in a bowl, give it a quick mix, then pour it into the pans. No kneading necessary.
Let it rise for almost an hour, then bake for 20-22 minutes.
The result is a bread that really does taste like an English muffin. I love the simplicity of it, the wonderful texture, and the flavor. Delicious.
I didn't know what kind of crumb it would have. I was half expecting the little air pockets you get in English muffins, but the bread is a touch more dense with a slightly tighter crumb.
The butter soaks right into it like it would on a muffin, though, and when toasted has the same flavor (or should I say flavour?) as an English muffin.
I'm incredibly impressed with this bread. And it's a good thing, because it made two big loaves.
The original recipe from Taste of Homes Complete Guide to Baking (one of my go-to cookbooks) calls for three 8-inch loaf pans, but I used one 8" pan and then one 9" pan. It came out perfectly.
This English Muffin Bread will go into my make-this-again pile, definitely. Again, it's so incredibly easy. Just be gentle with the dough for a great textured and flavorful bread.
Use this bread toasted with jam for breakfast or brunch, or toasted with butter and a bit of garlic as a side to dinner.
Another good brunch idea is Cinnamon Bread Deluxe (outstanding!) or the incredibly delicious Chocolate Babka.
English Muffin Bread
Quick and easy throw-together yeast bread that tastes just like an English Muffin.
Ingredients
- 6 Cups all-purpose flour
- 2 packages (¼ oz each) active dry yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 Cups warm milk (120° to 130°)
- ½ Cup warm water (120 to 130°)
- 3 to 4 teaspoons corn meal
Instructions
- In a large stand mixing bowl, combine 3 cups of flour, yeast, sugar, salt and baking soda - stir on low for about 10 seconds.
- Add the milk and water and mix well on low. Remove bowl from mixer and stir in the remaining 3 cups of flour. Batter will be soft, sticky, and lumpy. Do not knead.
- Spray an 8x4" loaf pan and 9" loaf pan, tops and bottoms, and sprinkle lightly with cornmeal (sides and bottoms). Spoon the dough into the pans and lightly sprinkle cornmeal over each. Cover and let rise in a warm place until doubled, 45 minutes to 1 hour.
- Preheat the oven to 400°. Bake the loaves for 20-22 minutes (uncovered) or util golden brown. Remove bread from pans to a wire rack and let cool.
- Wrap leftover bread in plastic wrap. To freeze, wrap cooled bread in plastic wrap, then in aluminum foil, then put into a freezer bag.
Notes
The dough will be lumpy - that helps give it the English muffin texture, so don't worry about that. Do not knead after the final flour is mixed in.
The cornmeal really helps give it the correct outer texture, too.
The warm milk and warm water should be just past warm when you dip your finger in it. Any warmer, and it will kill the yeast and you'll have flat bread.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 218mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 4g
Nutrition Values are Approximate
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