Background
Mmmmm...The smell of bread fresh from the oven. Who doesn't like that? And english muffins? Melted butter in the nook & crannies? I'm in! A low-effort loaf of bread that's going to disappear quickly?
Voila! English Muffin Bread!
I used The Spruce Eats as my starting point.
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 1 | TBS | butter |
| 1 | TBS | cornmeal |
| 2 1/2 | cups | bread flour (see note below) |
| 1 | tsp | kosher salt |
| 1/8 | tsp | baking soda |
| 1 | cup | milk |
| 1/4 | cup | water |
| 1 | tsp | honey |
| 2 1/4 | tsp | active dry yeast |
Steps
- Preheat oven to 375 degrees
- Butter a 9 x 5 loaf pan & then dust with cornmeal.
- In a large bowl, combine 1.5 cups of the flour, salt, and baking soda, reserving the remaining 1 cup of the flour in a separate bowl.
- Heat the milk, honey, & water together until very warm, between 120-130 degrees using an instant-read thermometer (I microwaved the bowl in 20 second increments).
- Sprinkle yeast over milk mixture and let stand until foamy, 5 to 10 minutes.
- Add the warm liquid to dry ingredients in the primary mixing bowl and beat well.
- Once combined, stir in the additional 1 cup of flour. The batter should be stiff. (Add an additional 1/4 cup of flour, if necessary.)
- Spoon the batter into the prepared loaf pan & spread it until the top is flat and even.
- Sprinkle the top of the loaf with a dusting of additional cornmeal.
- Cover the loaf with a lightweight towel and allow it to rise in a warm place for 30 - 45 minutes.
- Bake for 25-30 minutes until golden brown.
- Remove the loaf from the pan & cool on a wire rack.
NOTE:
Measuring flour can get confusing sometimes so consider weighing your flour or using the spooning method.
For this recipe, 1 cup of bread flour should weigh 130 grams.
