English Muffin Bread
User Reviews
5
English Muffin Bread
Description
English Muffin Bread combines milk, water, and rapid rise yeast with flour, sugar, and baking soda to produce a dough that captures the distinctive qualities of English muffins in loaf form. After the yeast blooms in the warmed liquids, the dough is mixed and kneaded until workable but still slightly sticky, which supports the bread's signature texture. Sprinkling cornmeal inside the loaf pans forms the familiar gritty crust and prevents sticking. The dough rises until doubled and is baked at a high temperature until golden. Cooling the bread before slicing is important to allow the interior to set fully.
The finished bread has a tender crumb with a slight chew, carrying the characteristic texture and mild tang associated with English muffins. The cornmeal crust adds a subtle crunch and authentic feel. This loaf can be sliced thick for toasting, making it a great alternative for breakfast or sandwiches when you want English muffin qualities without the individual muffins.
To check doneness, the loaf should sound hollow when tapped on the bottom, have a golden brown crust, and reach an internal temperature of 190°F. You can omit cornmeal if needed, but it helps recreate the texture. For easy removal, lining pans with parchment paper before adding cornmeal works well. Store cooled bread wrapped tightly in the freezer or at room temperature for optimal freshness. When slicing, use a serrated knife and saw gently to keep slices intact.
Ingredients
- 2 c. milk
- 1/2 c. water
- 4 1/2 tsp Rapid Rise Yeast
- 5-6 c. all-purpose flour
- 1 Tbsp sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp corn meal
Instructions
- Warm the milk and water over low heat until warm, around 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 add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda. Test dough and add more flour if it's too sticky too handle. I ended up using almost the entire 6 cups of flour before mine came together. It should be slightly sticky, but workable.
- Knead on medium speed for 7 minutes with dough hook.
- Spray two 8x4 inch loaf pans with nonstick cooking spray. Then sprinkle them with 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 until doubled, about 45 minutes.
- Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.
Notes
- Check bread doneness by tapping the bottom; it should sound hollow and have a golden, even crust.
- Use an instant-read thermometer to ensure the internal temperature reaches 190°F for perfect baking.
- Bloom yeast in warm liquid until foamy to confirm it's active before mixing dough.
- Cornmeal on the pan creates that classic English Muffin texture but can be skipped if unavailable.
- Line loaf pans with parchment with overhanging edges to lift bread out easily after baking.
- Proof dough in a warm, draft-free area to ensure proper rising.
- Allow bread to cool completely before slicing to prevent squishing or tearing the crumb.
- Saw bread slices with a serrated knife instead of pressing down to maintain texture.
- Freeze extra loaves fully cooled, wrapped in plastic and foil, to preserve freshness; slice before freezing for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 325mg | 14% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Calcium | 45mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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