English Muffin Bread

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.

Servings: 8 slices

Author:

Prep Time
1 hour

Cook Time
25 minutes

Course:

baked goods

Keywords:

Bread english muffin

🧂 Ingredients

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

Instructions

1 Grease a loaf pan. Sprinkle with cornmeal to lightly coat bottom & sides. Set
aside.
2 In a large mixing bowl, whisk together flour, yeast & baking soda. Set aside.
3 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.
4 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.
5 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)
6 Bake in a preheated 400°F oven for about 25 minutes. Top should be golden brown.
7 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.
8 Slice & toast bread. Top with butter, jam, cream cheese or make breakfast
sandwiches with it. Enjoy!

English Muffin Bread

Course:

Keywords:

🧂 Ingredients

Instructions

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