This homemade English muffin bread is my go to bread recipe when I'm in a hurry, it has a crisp crust and dense crumb, a delicious loaf for breakfast or any meal, even better with a cheese and cold cut platter!
English muffin bread has become a staple in my household, especially when in a hurry, because it is faster made than any other bread, 45 minutes proofing time, 25 minutes in the oven and you are done!
The second reason I like to make it is because we love it, as soon as my son and husband notice that I have made it, they take out the cheese and start eating it slice after slice right at the kitchen counter.
If you have leftovers, this bread makes also for great croutons for soups or panzanella salad.
My bread baking pan is a bit larger than a standard one but this bread will come out more risen when baked into a standard 8 1/2" x 4 1/2" loaf pan.
1 cup (240 ml) milk
1/4 cup (60 ml) cup water
2 tsp active dry yeast
1 tsp sugar
3 cups (390 g.) all-purpose flour
1 tsp salt
1/4 tsp baking soda
1 tbsp. corn meal
Mix the milk and water, microwave to lukewarm (no more than 100°F / 40°C), add in the sugar and stir, add the active dry yeast, set aside until frothy, about 10 minutes
Briefly whisk together the flour, salt and baking soda
Into the bowl of your stand mixer fitted with the kneading hook, add the yeast mixture, flour mixture, knead on medium/low speed for about 7 minutes, the dough should be slightly sticky, if it is too sticky add up to 2 tbsp. flour
Butter or spray a bread mold with a nonstick cooking spray, sprinkle the pan evenly with the corn meal, arrange the dough into the baking pan, cover with a kitchen towel and let rise until doubled in volume, about 45 minutes
Pre-heat oven to 400°F (200°C) and bake for 25 minutes or until golden brown and the bread starts to come away from the sides of mold
Set aside to cool for about 10 minutes, remove from the mold and let cool completely
Recipe adapted from kingarthurflour.com, click here for their method
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