I’ve never tasted English Muffin Bread until I baked my own. This bread makes the best toasts. My favorite way to enjoy English Muffin Bread toast is with cream cheese. You gotta make your own and to believe it! If you are still afraid of yeast breads, try this bread recipe. It’s purely a mix-it-slap-in-the-pan-bake-and-eat-it loaf.
This bread freezes so well. You can make the slices and wrap in zip lock bags and freeze. You can take out the slices and keep them in room temperature for 15 minutes before you are ready to make the toasts.
The dough of this English Muffin Bread is more like a muffin batter, so you just have to pour it in a loaf pan dusted with corn meal to give it that extra crunch. It’s a one rise bread which means less waiting time to have your bread ready. It’s my go-to bread recipe during these hot June days.
Oh I hope I’ve convinced you to bake your own, let’s get to the recipe! But first let me show you one last shot of the toasted slices.
If you want to try an easy yeasty bread loaf which also makes great toasts, try this English Muffin Bread recipe!
- 361g All-Purpose Flour
- 14g sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 227g milk
- 57g water
- 25g vegetable oil or olive oil
- cornmeal, to sprinkle in pan
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
- Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
- Pour the hot liquid over the dry ingredients in the mixing bowl.
- Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft.
- Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
- Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. If you find the bread is getting brown quickly, you can tent the bread with aluminum foil.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Recipe adapted from King Arthur Flour