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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- Cornmeal for pan
- 2 1/2 C bread flour
- 2 1/4 tsp rapid rise yeast
- 1/2 Tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 C milk heated to 120°F
Lightly grease an 8x4 inch loaf pan and sprinkle with cornmeal.
In a large bowl combine dry ingredients. Heat up milk to 120°F. 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°F. 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.
Recipe yields 1: 8-inch loaf, serves 6-8.
An original recipe from Baked by Rachel