Setting this weekend up to be epically chill/relaxing/successful: English Muffin Bread.
Did you take off the rest of this 4th of July week? Or head back to work like a champ? I’ve taken an extra lazy route this week, and I don’t plan on changing it this weekend. Plans include: make English Muffin Bread, make coffee, go to patio, enjoy.
Have you had English Muffin Bread before? We used to buy it way back when from the grocery store – there’s like, one special kind of English Muffin Bread that I’ve seen in stores. It’s fabulous. Which of course meant I wanted to find a way to make it at home. Sometimes we need convenience, other times we need homemade. This is a time for homemade.
You’re going to love English Muffin Bread. It has ALL THE NOOKS AND CRANNIES! Isn’t this just the best part of English Muffins?! A requirement, really. Nooks and crannies galore.
Turning English Muffins into bread form just opens up the possibilities. Including making life a whole lot easier, because you only have to deal with one loaf. We’re talking breakfast, sandwiches, all the nook and crannies to hold your jam or whipped honey butter, turn it into croutons, make french toast, serve it with soup/chili… I mean, endless possibilities.
I know baking bread can be a little intimidating sometimes. There’s worry about yeast, and rising times, and temperatures. But don’t be afraid! English Muffin Bread requires NO kneading… it does need a little rise time, but that’s totally hands off. YOU’VE GOT THIS!
Use the bread hook on your mixer, it does all the work for you, place the sticky batter in a loaf pan, let it rise, bake it up, and away you go! The addition of cornmeal on the outside gives the English Muffin feeling too. The smell that wafts around your kitchen as this bread bakes is out of this world… the yeasty, slightly sweet, fresh bread smells will keep you on high alert, ready to dig in.
And those nooks and crannies, have I mentioned them yet?
English Muffin Bread
- 3/4 cup water
- 1 cup whole milk
- 3 cups all-purpose flour, divided
- 1 package active dry yeast, 2 1/4 teaspoons
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Cornmeal for dusting
- Grease a bread loaf pan (I use 9x5in.) and dust with corn meal. Combine water and milk in a microwave safe bowl. Microwave for 30-45 seconds until warm (think bath water warm).
- Using an electric mixer with a bread hook, add 2 cups of the flour, yeast, sugar, salt, and baking soda. Add warmed liquid, starting to mix slowly for 30 seconds. Increase speed to high for 3 minutes, scraping sides as needed. Add remaining 1 cup of flour, and beat until combined, and thick. It will be sticky! Add to your greased loaf pan, sprinkling cornmeal on top. Cover with a tea towel and let rise in a warm area for 45 minutes to an hour until batter has reached the top of your pan.
- Pre-heat oven to 400°F (start this as your bread is rising!). Bake bread for 25-30 minutes, depending on the exact size of your pan, until exterior is golden brown and sounds hallow when tapped; the internal temperature should be around 195°F.
- Let cool in the pan for a minute, and then gently remove and let cool on a cooling rack. For best results, let the loaf cool completely before slicing.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.