English Muffin Bread
User Reviews
4.1
English Muffin Bread
Description
The recipe starts by warming milk and water to an ideal temperature for yeast activation, then blooming yeast in this mixture. Flour, sugar, salt, and baking soda are added, and the dough is kneaded until smooth and slightly sticky. The dough rests and rises in a cornmeal-coated loaf pan, which helps create a textured crust reminiscent of English muffins.
Baked at 400 degrees until golden brown, the bread develops a light crust with a tender interior. The use of baking soda and cornstarch contributes to the typical texture and crumb of English muffin bread rather than a regular loaf. Cooling completely before slicing helps maintain structure.
This bread can be toasted and served with butter, jam, or used as a sandwich base in place of English muffins. It provides a homemade option for those who appreciate the characteristic nooks and wholes of English muffins in bread form.
Use a thermometer to keep the milk and water between 110 and 120 degrees Fahrenheit to avoid killing or underactivating the yeast. The dough’s slight stickiness is normal. Additional flour can be added sparingly if the dough is too wet. Baking time may vary slightly based on loaf pan size, and testing the internal temperature to about 190 degrees can confirm doneness.
Ingredients
- 1 cup milk whole
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon corn meal
Instructions
- Warm the milk and water over low heat until warm, but not hot to the touch, around 110-120 degrees.
- Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
- Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
- Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
- Place the dough in the pan and let rise in a warm place until doubled, about 45 minutes.
- Bake in a 400 degree oven for 25 minutes or until golden brown.
- Cool completely before slicing.
Notes
- Milk and water should be warmed to 110-120°F to properly activate the yeast without killing it.
- Expect the dough to be slightly sticky but manageable; add extra flour in small amounts if necessary.
- The cornmeal coating in the pan helps create texture similar to traditional English muffins.
- You can bake in a 9x5 loaf pan, but baking time may be shorter.
- Check doneness by measuring the bread’s internal temperature; it should reach about 190°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 166kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 258mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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