Soft English Muffin Bread
Our Soft English Muffin Bread. Bring the bakery into your kitchen. This delightful recipe is a breeze to whip up. Turning out loaves that are soft. With that beloved English muffin texture. It's perfect for anyone. Who loves a good slice of toast. But craves homemade simplicity. Serve warm from the oven. With a swipe of butter. And watch it disappear!
16 Servings
Ingredients
- 4.5 c flour adjust amount as necessary
- 2 tbsp yeast or two packets
- 1 tbsp honey or sugar
- 1/4 c warm water at 110°F
- 2 tsp kosher salt
- 1/4 tsp baking soda
- 2.25 c warm milk at 110°F
- Butter and cornmeal for preparing the pans
Instructions
- Combine the yeast, honey, and water in a bowl. And let it rest. Allowing the yeast to activate.
- In a separate bowl. Mix together the flour, salt, and baking soda thoroughly.
- Pour the milk. And one cup of the flour mixture. Into the yeast solution. Stir vigorously until smooth.
- Continue adding flour gradually. Until the mixture forms a very soft, slightly sticky dough. It should feel more like a thick batter. Than traditional bread dough.
- Generously grease two loaf pans. And dust them with cornmeal. Then transfer the dough into the pans, smoothing the tops.
- Let the pans sit in a warm area. Until the dough rises. And crests over the tops of the pans. Which typically takes about 30 to 45 minutes.
- Once risen, preheat your oven to 425°F.
- Lightly sprinkle the surface of the risen dough. With additional cornmeal. Then place the pans in the oven. Bake for about 15 minutes. Until you hear a hollow sound. When tapping the surface.
- For a deeper color. And crisper crust. Extend the baking time to 20-25 minutes.
- Remove from the oven. Let cool in the pans. For a few minutes. Then turn out onto a rack. To cool completely before slicing.
Notes
Transforming this Soft English Muffin Bread. Into a gluten-free delight is straightforward. Swap the all-purpose flour. For a gluten-free all-purpose blend. Designed for bread. Look for one that includes xanthan gum. Which helps replicate the texture. And the elasticity of gluten. Also, ensure your baking powder. And other additives are certified gluten-free. This small tweak lets everyone enjoy. The nook-and-cranny goodness of this classic bread. Worry-free.