English Muffin Bread
This no-knead English muffin bread is everything you love about classic English muffins in a sliceable loaf form. Toasty on the outside, soft and chewy on the inside, and made with simple pantry ingredients, you'll love having a loaf in your freezer for quick breakfast sandwiches in a pinch.
Ingredients
- Cornmeal for the pans
- 6 cups (720 g) all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons active dry yeast
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 2 cups milk warmed to about 120°F
- 1/2 cup warm water about 120°F
Instructions
- Spray 2 8x4-inch bread loaf pans with cooking spray. Sprinkle cornmeal all over the inside surfaces and set aside.
- Set out a large mixing bowl. Add the flour, sugar, yeast, salt, and baking soda. Whisk everything together and set aside.
- You can warm the whole milk in the microwave or in a saucepan on the stove over medium heat. Use an instant read thermometer to ensure the proper temp.
- Pour the warmed milk and water into the flour and use a hand mixer to beat on low speed for 30 seconds. Once combined, increase the speed to high and beat the mixture for 1 minute or until the dough comes together.
- Spoon the batter into the prepared pans. Sprinkle additional cornmeal over the top. Cover the pans loosely with plastic wrap and let them rise for about 45 minutes in a warm spot. The loaves should double in size.
- Preheat the oven to 400°F. If the loaves are struggling to rise, setting them on the stovetop while the oven preheats can help. Bake the loaves for 20 - 25 minutes or until they are golden brown. Turn the loaves out onto a wire rack to cool, you don't want them to steam in the pans.
- To serve, slice the loaves like a sandwich loaf and toast the slices. They taste wonderful with butter, jam, or peanut butter and can be used in any way you'd use a traditional English muffin.
