English Muffin Bread Recipe
English Muffin Bread is a delicious loaf with the same flavor and texture as an English muffin. It's soft inside with a bit of sweetness and a crunchy crust and is great for breakfast.
Servings: 10 Slices
Calories: 93kcal
Ingredients
- 1 packet active dry yeast
- 1 teaspoon sugar
- ¼ cup lukewarm water
- 1 cup lukewarm milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- Butter and cornmeal for prepping the baking pan
Instructions
- Soften yeast in lukewarm water with one teaspoon of sugar.
- Set aside to proof for about 10 minutes.
- While the yeast is proofing, butter a 9x5 inch loaf pan and dust it with cornmeal. (I find that glass or stone works best for this recipe.)
- Combine flour, salt, and baking soda together and set aside.
- Add milk to a large mixing bowl and stir in the yeast mixture.
- Stir in flour. I find it easiest to stir in about ⅓ at a time. You do not need to beat the dough - just stir it in with a mixing spoon or fork until fully incorporated. The dough should be very sloppy. It's too thick for pancakes but nowhere near regular bread dough.
- Scrape dough into the prepared loaf pan and smooth toward the edges as needed.
- Set aside in a warm place to rise.
- When the dough has risen nearly level with the top of the bread pan, preheat the oven to 425ºF.
- Bake the dough in the center of the oven for 30 minutes, until golden brown.
- Remove from oven and loosen edges from pan with a butter knife.
- Turn onto a wire rack to cool.
- Serve and enjoy!
Notes
Leftover bread can be stored at room temperature for up to 2 days, wrapped tightly to maintain freshness.
Nutrition
Calories: 93kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 260mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.5g | Calcium: 4mg | Iron: 1mg