Description
This English Muffin Bread is foolproof, and it’s the perfect bread for beginners, and experts alike. It requires no kneading, no fancy mixers, and it can be made in roughly an hour. It freezes well too! This bread has the characteristic nooks and crannies of an English muffin, but it’s way easier to make. You can toast this bread in your toaster, then spread butter, jam, a sprinkle of cinnamon sugar, or your favorite topping on top. This English Muffin Bread would make a great breakfast to start your day!
Ingredients
- 2 1/4 teaspoons instant yeast
- 3/4 tablespoon honey
- 1 cup milk, warmed to 110F
- 1/3 cup water, warmed to 110F
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 teaspoon salt
- Cornmeal for dusting the pan and top of loaf
Instructions
1. In a large bowl, add all ingredients. Using a Danish dough whisk, wooden spoon or spatula, stir until a shaggy dough forms. (if you would like to make the blueberry English Muffin bread, see Notes below)
*if using active dry yeast instead of the instant, see note at bottom of recipe
2. Spray a 9×5 inch loaf pan with nonstick cooking spray. Sprinkle some cornmeal on the pan. Tilt and tap the pan until all sides are coated in cornmeal. Add the dough to the pan.
3. Spray the top of the bread with nonstick spray, then cover with plastic wrap and allow to rise in a warm place 45 minutes, or until the dough is at the top of the pan. I like to turn my oven on until it reaches 100 degrees F. Once it reaches this temperature I turn the oven off. This allows for the dough to rise in a warm environment.
4. Once the dough is done rising, preheat oven to 425F.
5. Remove the plastic wrap and sprinkle the top of the dough with cornmeal. Bake in preheated oven for 15-20 minutes. If you prefer a crisper crust, bake closer to 20 minutes.
6. Allow to cool in pan for 20 minutes before slicing.
7. You can toast the English muffin bread in your toaster or in your oven, then top with your favorite toppings. Some of my favorites include, butter, cinnamon and sugar and this easy orange marmalade, or homemade strawberry jam
Notes
- Blueberry English Muffin Bread: add 1/3 cup blueberry jam and reduce milk to 3/4 cup. Heat the blueberry jam for 10-20 seconds in the microwave so that it is more of a pourable consistency and easily incorporates with the other ingredients. You can use this homemade blueberry jam or store bought.
- Active vs Instant Yeast: You can substitute active dry yeast for the instant yeast in this recipe. Use the same amount of active dry yeast. You will have to activate the active dry yeast before using. To do this, add the active dry yeast along with the warm water and milk to a bowl. Whisk to combine. Allow the mixture to sit for 5-10 minutes, or until the yeast is frothy and you see a few bubbles. You will also be able to smell the yeast smell. This means that the yeast is active and ready to be used. Add the remaining ingredients and proceed with the recipe.
- Storage: store this in an airtight container for up 1 week. You can also store this in the freezer for up to 3 months.
- Prep Time: 10
- Rising time: 45
- Cook Time: 15
- Category: Breakfast
- Method: Oven
- Cuisine: American