English Muffin Bread
This easy English Muffin Bread combines the signature nooks and crannies of classic muffins with the convenience of a loaf. This soft, slightly chewy bread bakes to a golden brown perfection and is ideal for toasting, slathering with butter, or building delicious breakfast sandwiches.
Ingredients
- 2 ¼ cups warm milk 110°F
- ¼ cup warm water 110°F
- 2 tablespoons active dry yeast
- 3 tablespoons sugar
- 4 ½ cups purpose flour or whole wheat flour
- 2 teaspoons kosher salt we love Redmonds Real Salt
- ½ teaspoon baking soda
- Butter and cornmeal for greasing and dusting or you can also line the baking dish with parchment paper.
Instructions
- Prepare the Yeast Mixture:
In a large mixing bowl or the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until bubbly.
Mix the Dough:
Add salt, baking soda, and 4 cups of flour to the yeast mixture, stirring with a wooden spoon or using the dough hook attachment on medium-low speed. If the sticky dough feels too wet, add a bit more flour, but avoid using too much flour.
Prepare the Loaf Pans:
Grease two loaf pans with butter and dust with cornmeal, or line with parchment paper.
Shape and Rest:
Divide the dough into equal pieces and transfer to the pans. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until puffed but not doubled—about 30–40 minutes.
Bake:
Preheat your oven to 400°F. Bake the loaves for 20–25 minutes until golden brown on top. The sides should pull slightly away from the pans, and the bread should sound hollow when tapped.
Cool and Slice:
Let the loaves cool completely on a wire rack before slicing. Patience is key here—cutting into warm bread can crush the beautiful airy pockets you’ve worked so hard to create, leaving you with a denser crumb. Trust me, the wait is worth it!
For best results, pre-slice the loaves before freezing or toasting.
Notes
Don’t Overproof the Dough: Allow the dough to rise only until slightly puffed. Do not let it rise over the top of the pan. Overproofing can cause the bread to collapse during baking and reduce those lovely airy pockets.
Check Your Milk Temperature: Make sure the milk is around 110°F. Too hot, and it can kill the yeast; too cool, and the yeast may not activate properly.
Avoid Adding Too Much Flour: The dough should be loose and sticky. Resist the urge to overflour the dough while mixing or handling, as this can result in a denser loaf.
Cornmeal Tip: Sprinkle cornmeal generously on the pans and tops of the loaves before baking. This adds a classic texture and helps prevent sticking.
For Freezing: If you plan to freeze the loaves, pre-slice them once fully cooled. Place parchment paper between slices for easy removal, then store in an airtight bag.
Variations: For a whole-grain twist, substitute up to 1 cup of the all-purpose flour with whole wheat flour. This will give the bread a slightly heartier texture and a nutty flavor.
Serving Suggestions: This bread is fantastic toasted with butter or honey, as a base for delicious breakfast sandwiches, or even cut into cubes for croutons or bread pudding.
Storage Tip: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer storage.
Troubleshooting Sticky Dough: If the dough feels too wet to handle, lightly oil your hands or use a rubber spatula to transfer it into the pans. Avoid overhandling to keep the dough light.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 34gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 4mgSodium: 178mgFiber: 2gSugar: 3g
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