Description
This English Muffin Bread recipe yields soft, fluffy bread with the signature nooks and crannies of classic English muffins, perfect for toasting and spreading with butter or jam. The dough is easy to prepare at home and baked in loaf pans for convenient slicing.
Ingredients
Scale
Dry Ingredients
- 5½ cups all-purpose flour
- 2 Tbsp dry active yeast
- 2 tsp kosher salt
- ¼ tsp baking powder
Wet Ingredients
- 1 Tbsp honey
- ¼ cup warm water
- 2¼ cups warm milk
Other
- Cornmeal (for dusting the pans)
Instructions
- Activate the yeast: In a small bowl, combine the dry active yeast, honey, and warm water. Let it sit for a few minutes until it becomes frothy, indicating the yeast is active.
- Sift dry ingredients: Sift together the kosher salt, baking powder, and all-purpose flour to ensure even distribution of ingredients.
- Mix the dough: Add the warm milk and one cup of sifted flour to the yeast mixture. Blend thoroughly until smooth. Then, gradually add the remaining flour, beating the mixture well. The dough should be very soft but manageable.
- Prepare loaf pans: Grease two loaf pans thoroughly, then dust the bottoms and sides with cornmeal to prevent sticking and add texture to the crust.
- Divide and proof: Pour or spoon the soft dough evenly into the prepared loaf pans. Cover and place them in a warm area to rise until the dough doubles in size and reaches the top or slightly above the pans.
- Preheat the oven: Set your oven to 425ºF (220ºC) to preheat while the dough finishes rising.
- Prepare for baking: Lightly dust the top surfaces of the risen dough with cornmeal to give it a classic English muffin look and texture.
- Bake: Place the loaf pans in the preheated oven and bake for 15 to 20 minutes or until the loaves turn golden brown and sound hollow when tapped.
- Cool and slice: Remove the bread from the pans and let it cool completely on a wire rack. Once cooled, slice and enjoy your homemade English Muffin Bread.
Notes
- Use warm liquids (milk and water) to properly activate the yeast without killing it.
- The dough will be quite soft; resist adding too much extra flour to keep the bread light and tender.
- Ensure the loaf pans are well greased and dusted with cornmeal to avoid sticking and to achieve the characteristic texture.
- Let the bread cool fully before slicing to avoid a gummy texture.
- This bread slices beautifully and is great for toasting, sandwiches, or serving with butter and jam.
