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English Muffin Bread
This homemade English Muffin Bread makes the most glorious slices of toast! The recipe is incredibly simple, easily mixed together in a bowl with no kneading required. You'll love the bread's signature chewy texture with pockets for collecting melty butter!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs 10 mins
Servings: 2 loaves (16 slices each)
Calories: 95 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1½ tablespoons granulated sugar
- 3 cups warm water, between 100°F and 110°F (see Notes below)
- 1 tablespoon instant or active dry yeast (I use Fleishchmann's RapidRise Instant Yeast "Fast Acting")
- 1 tablespoon kosher salt
- 5¾ cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- ¼ cup Cornmeal, for coating the pans
Instructions
- Add sugar to a large mixing bowl, followed by the warm water. Then sprinkle the yeast over the top of the water. Let sit 2-3 minutes, until the yeast granules look bubbly and/or foamy.
- Add salt and 2 cups of the flour to the mixing bowl. Mix with a sturdy spoon or dough whisk, until evenly combined. Add remaining flour and mix until dough comes together in a shaggy ball, with no dry pockets. The dough will be sticky.
- Spray a piece of plastic wrap with nonstick cooking spray, then cover the bowl of dough with the sprayed side facing down. Place bowl in a warm, draft-free place until dough is puffy and bubbly and has risen to about double its size, about 1 hour.
- While dough is rising, lightly spray two 8½" x 4½" loaf pans with nonstick cooking spray. Add half of the cornmeal to each pan. Tilt the pans, tapping gently, until the cornmeal evenly coats the bottom and sides of each pan. Lightly tap out excess cornmeal.
- Spray your hands with nonstick cooking spray, then lightly punch down the dough and divide it in half, placing one half in each of the prepared pans. A flexible bench scraper can be helpful to divide the dough in half and swiftly scoop one half of the dough into each pan.
- Cover each pan loosely with oiled plastic wrap and let rise in a warm, draft-free place. Adjust rack to center of oven and preheat to 350°F. Let dough rise to ½" to 1" above the edge of the pans; this should take 20-30 minutes.
- Bake for 30 minutes, then brush half of the melted butter over the loaves. Bake 5-10 minutes more, until tops are golden and bread is sturdy and baked through. Remove pans from oven and immediately turn the loaves out onto a wire cooling rack that is set over a large baking sheet. Brush all the surfaces of each loaf with the remaining melted butter.
- Let loaves cool COMPLETELY before cutting. If the loaves are cut while the're still warm, the traditional pocket-y texture of English muffin bread will be compromised. Serve untoasted if you like - I prefer toasted with butter and jam!
Cup of Yum
Notes
- Water temperature: Make sure the water is a lukewarm temperature between 100°F and 110°F. If the water is too cold, it won't activate the yeast properly. If the water is too hot, it will kill the yeast.
- between 100°F and 110°F. If the water is too cold, it won't activate the yeast properly. If the water is too hot, it will kill the yeast.
- Recipe adapted from "Ready, Set, Dough" cookbook by Rebecca Lindamood of Foodie with Family.
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.03g
Cholesterol
2mg
(1%)
Sodium
220mg
(9%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
22IU
(0%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2loaves (16 slices each)
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 220mg | 9% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.