Make a loaf of this English Muffin Bread! No kneading involved in this bread – mix it all up & let it rise. Almost effortless to make! Slice & toast – it makes the best breakfast bread loaded with butter and jam.
This English Muffin Bread recipe is a winner! There a few things you should know before you start baking…
First, this bread is not an exact replica of a proper English Muffin. While the taste & texture are there – one thing is missing – the “nooks & crannies”. Don’t let that put you off, though. This bread sops up butter in the same heavenly fashion.
This bread is best toasted. Slice it thick, pop it in your toaster & top it off with whatever goodness you prefer.
The best news – there’s NO kneading involved in this bread recipe. No stand mixer is needed either. A mixing bowl, a small saucepan and a spoon are all you’ll need to get this bread dough a’rising.
The only thing you need to pay attention to here is the temperature of the milk & water you heat up. It MUST be between 120° – 130°. Below that temperature, the yeast will not activate properly – above that temp you risk killing the yeast.
Not much beats fresh homemade baked bread. Out of everything I bake & cook, people are always most impressed by breads. For some crazy reason – the simplest bread recipes are always their favorites.
This bread is simple, almost effortless to make. This is a fool proof recipe for beginners or a nice & easy bake for experienced bakers.
English Muffin Bread
- 3 cups all purpose flour
- 1 package active dry yeast 2-1/4 tsp
- 1/4 tsp baking soda
- 1 cup milk
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- cornmeal for dusting
- Grease a loaf pan. Sprinkle with cornmeal to lightly coat bottom & sides. Set aside.
- In a large mixing bowl, whisk together flour, yeast & baking soda. Set aside.
- In a small saucepan over medium heat, stir milk, water, sugar & salt until temperature reaches 120°F – 130°F. This will only take a 2 – 4 minutes. Temperature MUST be in this range. If too hot, let cool down before proceeding.
- Stir liquid mixture into flour mixture. Stir until there are no more wet patches and a soft, shaggy ball of dough is formed. It's really only a few minutes of stirring.
- Transfer dough to prepared loaf pan. Sprinkle top with cornmeal. Cover and rise in a warm place until about double in size (45 minutes – 1 hour)
- Bake in a preheated 400°F oven for about 25 minutes. Top should be golden brown.
- Immediately remove bread from pan. I find it easiest to use a large spreader knife (or butter knife) to scrape around the edges. Tilt loaf to remove. Cool on wire rack.
- Slice & toast bread. Top with butter, jam, cream cheese or make breakfast sandwiches with it. Enjoy!