Homemade English Muffin Bread
This homemade English muffin bread makes two loaves filled with nooks and crannies that are perfect for catching melted butter. Made with active dry yeast and all-purpose flour, it’s delicious sliced and toasted for breakfast or sandwiches.
Servings: 24 servings
Calories: 118kcal
Equipment
- kitchen scale optional
- stand mixer with dough hook optional
- pastry brush for oiling the pans
- 5 inch Serrated Knife for slicing
Ingredients
- 4½ teaspoons (2 packages) active dry yeast
- ½ cup warm not hot water (110 degrees F)
- 2 tablespoons sugar
- 5 - 6 cups all-purpose flour
- 2 teaspoons coarse salt
- 2¼ cups warm not hot milk (110 degrees F)
- ½ teaspoon baking soda
- 1½ tablespoons warm water
Instructions
- Dissolve the yeast in ½ cup warm water.Add the sugar and stir.Set aside until the mixture gets foamy (approximately 5 minutes).
- In a large bowl, whisk together the flour and salt.
- Add the warm milk to the flour and salt mixture and stir vigorously to combine. *Note - if using a stand mixer, use the dough hook on medium/low speed.
- Add the foamy yeast mixture to the bowl, and stir (or knead with the dough hook) well to bring the dough into a sticky ball.
- Continue kneading with the dough hook for approximately 3-4 minutes. OR, turn the dough out onto a lightly floured surface (if doing by hand), and knead until the dough becomes slightly less sticky. *Note - the dough will still be moderately sticky.
- Return the dough back to the bowl (if doing by hand), and cover the bowl with plastic wrap.Allow the dough to rise until doubled in volume in a warm, draft-free place for approximately 60 minutes.
- Once the dough has doubled in volume, mix together the baking soda and warm water in a small bowl.
- Add the dough back to the mixer and use the dough hook on medium speed to incorporate the baking soda and water mixture thoroughly throughout the dough.OR, if doing by hand, stir the baking soda and water mixture vigorously and completely throughout the dough using a wooden spoon.
- Brush 2 standard loaf pans with olive oil.
- Sprinkle and shake the cornmeal to cover the bottom and partially up the sides of both oiled pans.
- Divide the dough in half and place each half into a loaf pan.Oil fingertips and press the dough evenly in the pan.Top each loaf with an even sprinkling of cornmeal (optional).
- Allow the bread to rise again in a warm, draft-free place for an additional 45 minutes.
- Preheat oven to 350-degrees F (175 degrees C).
- Bake the English muffin bread in a preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped, and or reaches an internal temperature of 190 - 210 degrees F on an instant read thermometer.
- Cool the bread in the pans on a wire rack for 10-15 minutes.Turn the bread out of the pans and cool completely before slicing.
Notes
NOTE - The amount of flour needed will depend largely on the humidity of your area. The dough should be soft and sticky not wet and soupy.
Store leftovers in an airtight container and refrigerate for up to 5 days.
Wrapped well, English muffin bread can be frozen for up to 3 months. Label and date.
English muffin bread makes a great gift item. Add it to a decorative basket with jam, jelly, tea and coffee.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 0.003mg | Calcium: 39mg | Iron: 1mg
