English Muffin Bread
Yield: 2 loaves (16 slices each)
This homemade English Muffin Bread makes the most glorious slices of toast! The recipe is incredibly simple, easily mixed together in a bowl with no kneading required. You'll love the bread's signature chewy texture with pockets for collecting melty butter!
Ingredients
- 1½ tablespoons granulated sugar
- 3 cups warm water, between 100°F and 110°F (see Notes below)
- 1 tablespoon instant or active dry yeast (I use Fleishchmann's RapidRise Instant Yeast "Fast Acting")
- 1 tablespoon kosher salt
- 5¾ cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- ¼ cup cornmeal, for coating the pans
Instructions
- Add sugar to a large mixing bowl, followed by the warm water. Then sprinkle the yeast over the top of the water. Let sit 2-3 minutes, until the yeast granules look bubbly and/or foamy.
- Add salt and 2 cups of the flour to the mixing bowl. Mix with a sturdy spoon or dough whisk, until evenly combined. Add remaining flour and mix until dough comes together in a shaggy ball, with no dry pockets. The dough will be sticky.
- Spray a piece of plastic wrap with nonstick cooking spray, then cover the bowl of dough with the sprayed side facing down. Place bowl in a warm, draft-free place until dough is puffy and bubbly and has risen to about double its size, about 1 hour.
- While dough is rising, lightly spray two 8½" x 4½" loaf pans with nonstick cooking spray. Add half of the cornmeal to each pan. Tilt the pans, tapping gently, until the cornmeal evenly coats the bottom and sides of each pan. Lightly tap out excess cornmeal.
- Spray your hands with nonstick cooking spray, then lightly punch down the dough and divide it in half, placing one half in each of the prepared pans. A flexible bench scraper can be helpful to divide the dough in half and swiftly scoop one half of the dough into each pan.
- Cover each pan loosely with oiled plastic wrap and let rise in a warm, draft-free place. Adjust rack to center of oven and preheat to 350°F. Let dough rise to ½" to 1" above the edge of the pans; this should take 20-30 minutes.
- Bake for 30 minutes, then brush half of the melted butter over the loaves. Bake 5-10 minutes more, until tops are golden and bread is sturdy and baked through. Remove pans from oven and immediately turn the loaves out onto a wire cooling rack that is set over a large baking sheet. Brush all the surfaces of each loaf with the remaining melted butter.
- Let loaves cool COMPLETELY before cutting. If the loaves are cut while the're still warm, the traditional pocket-y texture of English muffin bread will be compromised. Serve untoasted if you like - I prefer toasted with butter and jam!
Notes
Water temperature: Make sure the water is a lukewarm temperature between 100°F and 110°F. If the water is too cold, it won't activate the yeast properly. If the water is too hot, it will kill the yeast.
Recipe adapted from "Ready, Set, Dough" cookbook by Rebecca Lindamood of Foodie with Family.
Nutrition Information:
Calories: 95kcal Carbohydrates: 19g Protein: 3g Fat: 1g Saturated Fat: 0.5g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.2g Trans Fat: 0.03g Cholesterol: 2mg Sodium: 220mg Potassium: 29mg Fiber: 1g Sugar: 1g Vitamin A: 22IU Calcium: 4mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.