English Muffin Bread
Soft, fluffy, and slightly chewy, this homemade English Muffin Bread is perfect for breakfast sandwiches, toast, or simply slathered with butter and jam. It has the classic nooks and crannies that make English muffins so irresistible, baked conveniently in a loaf pan.
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Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Loaf pan (9x5-inch)
- Wire cooling rack
- Plastic wrap or damp towel
Ingredients
- 3 1/2 cups 440 g all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups 300 ml warm milk (about 110°F / 43°C)
- 2 tbsp unsalted butter melted
- 1/4 cup 60 ml water (warm)
- Cornmeal for dusting
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Stir well.
- Add warm milk, melted butter, and warm water. Mix until a sticky dough forms.
- Knead the Dough:
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.
- First Rise:
- Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Shape and Second Rise:
- Punch down the dough gently and shape it into a loaf. Grease a 9x5-inch loaf pan and dust lightly with cornmeal. Place dough in the pan and cover. Let rise for another 30–45 minutes until slightly puffed.
- Bake:
- Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped. If the top browns too quickly, cover loosely with foil.
- Cool:
- Remove from the pan and let cool on a wire rack for at least 20 minutes before slicing.
Servings: 10 slices