English Muffin Bread
A delightful English Muffin Bread recipe that results in a soft, toasty loaf perfect for breakfast.
Equipment
- Stand Mixer
- loaf pan
- small saucepan
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 packets instant yeast (4 ½ teaspoons)
- 1 tablespoon granulated sugar
- 1.75 teaspoons kosher salt
- 0.25 teaspoon baking soda
Wet Ingredients
- 1.25 cups whole milk
- 0.25 cups water
- 2 tablespoons olive oil
- 1 tablespoon butter (melted, optional)
Other
- 1 teaspoon finely ground yellow cornmeal (plus more for the pan, optional)
- cooking spray
Instructions
Preparation
- Coat an 8 ½ or 9-inch loaf pan lightly with cooking spray. Sprinkle with cornmeal and shake to coat; tap out the excess.
- In a stand mixer, whisk together flour, yeast, sugar, salt, and baking soda.
- In a small saucepan, whisk together milk, water, and olive oil. Heat until warm (120°F to 130°F).
- Pour the warm mixture into the mixer. Beat with the paddle attachment until a tacky dough forms (2 to 4 minutes).
- Shape the dough into a ball and place in the pan. Push down gently to fill the pan evenly.
- Cover with plastic wrap coated with cooking spray. Let rise until just above the rim of the pan (45 minutes to 1 hour). Preheat the oven to 400ºF about 20 minutes before baking.
- Uncover and bake until golden brown and a thermometer reads at least 190°F (30 to 35 minutes). Brush with melted butter if desired. Let cool for 5 minutes, then flip onto a wire rack to cool completely (about 1 ½ hours).
Notes
This bread is best served sliced and toasted.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 1mgIron: 5mg
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