English Muffin Bread

It's so simple to make this English muffin bread and it's delicious toasted with butter and jam. Don't let bread intimidate you - it's really quite simple!

Course Bread

Cuisine American

Prep Time 20

Cook Time 25

Rise Time 45

Total Time 1 30

Servings slices

Calories 166kcal

Author Karly Campbell

Ingredients

1 cup whole milk
1/4 cup water
2 1/4 teaspoons active dry yeast
3 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon corn meal

Instructions

Warm the milk and water over low heat until warm, but not hot to the touch, around 110-120 degrees.
Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise in a warm place until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown.
Cool completely before slicing.

Video

Notes

If the milk and water is too cold, the yeast will not activate. If the mixture is too hot, it will kill the yeast. Use a thermometer to check the temperature - it should be between 110 and 120 degrees Fahrenheit.

The dough should be slightly sticky to the touch, but easy to shape and work with. If it's very sticky, add in extra flour a couple tablespoons at a time.

This recipe can be done by hand with a lot of elbow grease. We prefer a stand mixer to keep things simple.

A 9x5 loaf pan may also be used. Bread will bake just a bit quicker in the larger pan.

For perfect bread, test for doneness with an internal thermometer. Bread should be 190 degrees in the center.

Nutrition