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–+ servings
English Muffin Bread on The Creekside Cook
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5 from 2 votes

English Muffin Bread

The directions as given are with a stand mixer, but this is very easy to mix up by hand, with a wooden spoon - just get in there and stir until everything is well combined!
Prep Time20 minutes
Cook Time35 minutes
Rising Time1 hour
Total Time1 hour 55 minutes
Course: Side Dishes
Meal: Breakfast
Servings: 16 to 20 slices
Author: Donalyn

Equipment

Ingredients

  • 2 tablespoons butter and about two tablespoons cornmeal for preparing the bread pans
  • 6 cups all purpose flour
  • 2 packets instant yeast
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 cups milk - any kind will work
  • 3/4 cup water
  • 2 tablespoons butter
  • 2 tablespoon honey

Instructions

  • Very generously butter two 8 x 5 or 9 x 5 bread pans [use whatever size bread pans you have - you can use mini loaf pans and you will need about 5]. Put a tablespoon or so of cornmeal in each pan and tilt the pan from side to side to ensure that the entire inside is coated in cornmeal - tap out excess.
  • In a small sauce pan, measure the milk, water, butter and honey, and heat over low flame to between 120º and 130º, or until warm enough that you can just hold your finger in the liquid without discomfort.
  • Measure the flour, yeast, salt, and baking soda into the bowl of your stand mixer, and mix on very low speed for a minute or so to get everything combined.
  • Add the liquids to the dry mixture in the mixing bowl, and beat on low speed for two to three minutes, until all of the ingredients have formed a very stiff batter.
  • Divide the batter evenly between the bread pans.
  • Wet your fingers and push the batter into an even layer in the pans, re-wetting your fingers as needed. Try to get the top fairly smooth.
  • Sprinkle the tops of the loaves very lightly with additional cornmeal. Cover lightly with a piece of oiled plastic wrap or parchment paper.
  • Allow to rise in a warm place for about an hour, until the center of the loaf has risen to just over the height of the pan.
  • Preheat the oven to 350º, remove the plastic wrap or parchment paper.
  • Bake loaves for 30 to 35 minutes, rotating half way through baking, until they are very nicely browned, and sound hollow when tapped on the tops.
  • If you want to check with an instant read thermometer, the internal temperature should be between 195º and 200º.
  • Remove the loaves from the pans by turning them upside down over a cooling rack - they should slide right out, but if not, you can loosen the edges with a table knife.
  • Cool for an hour or so before cutting.
  • To serve, cut into generous slices, and toast, topping with butter and jam or honey, as you like.

Notes

This bread will keep well in the fridge for up to a week.  It can also be frozen.