English Muffin Bread

5 from 1 vote

English muffin bread replicates the nook and cranny texture of English muffins in a loaf of freshly baked bread. It's perfect for breakfast or as sandwich bread and easier than you think to make!

Prep Time15

Cook Time35

Rest Time45

Total Time1 35

Course: Bread, Breakfast, Brunch, Dinner, Snack

Cuisine: American, Southern

Servings: slices

Calories: 166kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

5 cups all purpose flour
2 .25 oz pkts active dry yeast
1 tbsp granulated sugar
2 tsp salt
1/4 tsp baking soda
2 cups warm whole milk
1/2 cup warm water
yellow cornmeal

US Customary - Metric

Instructions

Add the flour, yeast, sugar, salt, and baking soda to a large mixing bowl. Whisk everything together until evenly combined.
5 cups all purpose flour, 2 .25 oz pkts active dry yeast, 1 tbsp granulated sugar, 2 tsp salt, 1/4 tsp baking soda
Pour the milk and water into the mixing bowl then beat on low speed for 30 seconds. Scrape down the sides, then slowly increase the speed to high and beat for 3 minutes. The batter should be stiff, but don't knead it.
2 cups warm whole milk, 1/2 cup warm water
Grease two 9x5" metal loaf pans thoroughly with butter and sprinkle cornmeal in the bottom of both.
yellow cornmeal
Spoon the batter into the prepared loaf pans, dividing it as evenly in half as possible. Sprinkle some additional cornmeal on top of both loaves.
Cover the pans with two clean dish cloths and let the dough rise in a warm place, roughly 45 minutes to an 1 hour.
Uncover and bake at 375° for 35 minutes, just until the loaves have cooked through and are golden brown on top.
Carefully remove the loaf pans from the oven. Run a butterknife around the edges to release the loaves, then transfer them to a wire rack to cool completely.
Slice, toast, and serve!

Notes

For best results it's important to use whole milk in this recipe.
When I say 'warm' milk and water, it should measure between 120-130F. A food thermometer can help make sure you use the right temperature. You don't want it too cool or the yeast won't activate or too hot or the water will kill the yeast.
I recommend using new yeast when you make this recipe to make sure the yeast is active.

Nutrition