English Muffin Bread

A recipe for quick English muffin bread that is both crisp and tender. A perfect addition to breakfast with a slather of butter or jam.

English Muffin Bread. Tastes just like an English muffin, only better! Recipe from @bakedbyrachel

Today the recipe Gods were against me. First, I wanted to make something with potatoes. But as luck would have it, if potatoes had dates… well… these would have been well beyond their acceptable sell by and eat by dates. So clearly that option was out. Next up was a breakfast recipe, full of seasonal flavor… and to use up some apples that are nearing their final days. But again, I ran into a snag. No softened butter! I even had a dessert in mind but for other reasons that wasn’t going to work out either.

And yes, I realize I could have gone to the store for new potatoes or any other missing ingredients but I wanted to stick with what I had on hand and do my best to not trudge out in the cold rainy weather with two kids in tow. That’ll have to wait for another day.

English Muffin Bread. Tastes just like an English muffin, only better! Recipe from @bakedbyrachel

I guess in the end the stars had aligned for me to make something that’s been on my list for quite a while. Saved in my binder, a recipe for English muffin bread. It was the perfect and best semi-quick recipe in a pinch. Not only is this so simple to whip up but the flavor is perfect. The outside is crunchy while the inside is tender. Toast up a few slices and slather on butter or jam.

If you’ve been thinking about making English muffin bread, stop waiting and go do it. It’s so good!

Yield: 1 loaf

Cook Time: 30 minutes

English Muffin Bread

A recipe for quick English muffin bread that is both crisp and tender. A perfect addition to breakfast with a slather of butter or jam.

Ingredients:

  • Cornmeal, for pan
  • 2 1/2C bread flour
  • 1pkg rapid rise yeast
  • 1/2 Tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4C milk, heated to 120 degrees

Directions:

Lightly grease an 8x4 inch loaf pan and sprinkle with cornmeal.

In a large bowl combine dry ingredients. Heat up milk to 120 degrees. With mixer on low, slowly pour in milk. Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl.

Lightly grease a rubber spatula, and your hands if necessary. Transfer dough to prepared loaf pan, spreading out into all corners. Lightly sprinkle with cornmeal and cover with plastic wrap. Allow to rise in a warm location for 90 minutes. Remove plastic prior to baking.

Preheat oven to 375 degrees. Bake for 30 minutes. Allow bread to cool in pan before turning into a wire rack or cutting board.

Toast slices and serve with butter or jam. Store remaining bread in an airtight container.

Slightly adapted from Cook's Country April/May 2012 edition