The Perfect English Muffin Bread
This will be the one and only English Muffin Bread recipe you will need. when you slice this bread and toast it, yoiu will notice those little peaks that brown up just as if you had fork-split a muffin for toasting. As for flavor? Again, it is the best!
For 1 Batch(es)
- 1 3/4 cup(s) warm milk
- 1 3/4 teaspoon(s) sugar
- 1 (1/4-ounce) envelope yeast
- 3 cup(s) flour
- 1 teaspoon(s) salt
- 1 teaspoon(s) baking soda
- 1 egg, beaten
- Nonstick cooking spray
- 2 tablespoon(s) butter or margarine, melted
The Perfect English Muffin Bread Directions
- In a large bowl, whisk milk, sugar and yeast well. Let sit for 15 minutes, or until the yeast starts to foam. Stir in flour, salt, baking soda and egg until it comes together and leaves the side of the bowl. This is best accomplished with a dough hook on a tabletop mixer but is easily accomplished with a sturdy, wooden spoon as well. Spray the top with nonstick cooking spray, loosely cover with a towel and set in a warm spot to rise until doubled in bulk. Spray a loaf pan with nonstick cooking spray and dust with cornmeal, making sure you coat the sides of the pan as well. Sprinkle a work surface with half and half flour and cornmeal. Turn dough out and knead for a minute or so, or until smooth and no longer sticky. The dough will be heavier than normal yeast breads, but that is expected with this type of dough. Form into a loaf, pinch to seal if needed and place, pinched side down, into prepared pan. Spray the top again with nonstick cooking spray, loosely cover with a towel and let rise on more time until doubled in bulk, about an hour. Preheat oven to 350-degrees F and remove towel. Bake 23-25 minutes, or until lightly browned on top. Remove from oven to cool a few minutes before removing from pan onto a plate to cool completely.