English Muffin Bread

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.

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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

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Steps

1. Preheat oven to 375 degrees
2. Butter a 9 x 5 loaf pan & then dust with cornmeal.
3. 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.
4. 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).
5. Sprinkle yeast over milk mixture and let stand until foamy, 5 to 10 minutes.
6. Add the warm liquid to dry ingredients in the primary mixing bowl and beat well.
7. 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.)
8. Spoon the batter into the prepared loaf pan & spread it until the top is flat and even.
9. Sprinkle the top of the loaf with a dusting of additional cornmeal.
10. Cover the loaf with a lightweight towel and allow it to rise in a warm place for 30 - 45 minutes.
11. Bake for 25-30 minutes until golden brown.
12. Remove the loaf from the pan & cool on a wire rack.

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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.