English Muffin Bread
Enjoy homemade English Muffin Bread - golden, fluffy loaves perfect for toasting. Learn to bake this classic recipe with easy instructions.
Servings: 16 slices
Equipment
Ingredients
- 5 cups all-purpose flour divided
- 2 packages active dry yeast 1/4 ounce each
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 cups warm whole milk 120°F to 130°F
- ½ cup warm water 120°F to 130°F
- cornmeal
Instructions
- In a large bowl, whisk together 2 cups flour, yeast, sugar, salt, and baking soda.
- Add warm milk and water; beat with a mixer on low speed for 30 seconds, scraping down the bowl occasionally. Increase the mixer speed to high and beat for 3 minutes. Stir in the remaining flour (the batter will be stiff). Do not knead.
- Grease two 8x4-in. loaf pans. Sprinkle the pans with cornmeal. Divide and spoon the batter evenly into the pans, and sprinkle more cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375° for 35 minutes or until golden brown.
- Remove the bread from the pans immediately and cool on wire racks.
- To serve, slice, and toast.
Notes
- These loaves freeze beautifully! Once cooled completely, wrap your loaf in aluminum foil. It can be frozen for up to 4-6 months. When ready to use, unwrap the bread and allow it to thaw at room temperature.
- Yields 2 loaves with 8 slices each.
Nutrition
Serving: 1slice | Calories: 166kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 321mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 2mg
