Breakfast & Brunchbiggerbolderbaking5.0
English Muffin Bread
Start your morning right with my English Muffin Bread with airy nooks, slice, and enjoy a quick, delicious breakfast!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
📝 Preparation Steps
1
To Make the English Muffin Dough
2
Grease a 9x5 inch (23x12 ½ cm) loaf pan with the 1 tablespoon olive oil, then sprinkle the 1 tablespoon of cornmeal all over. Set aside.
3
In a large bowl, combine the flour, yeast, salt and baking soda.
4
In a jug, whisk the warm milk and honey, then mix with the dry ingredients until you have a very soft and sticky batter-like dough.
honey1 tablespoon
5
Pour dough into your prepared pan, brush the top with the remaining 2 teaspoons of olive oil and the 2 teaspoons of cornmeal. Gently cover with cling wrap.
6
To Proof the English Muffin Bread
7
Set aside in a warm place until the dough rises up to the rim of the pan, about ⏱️ 45 minutes.
8
Towards the end of the rising time, preheat the oven to 400°F (200°C).
9
To Bake the English Muffin Bread
10
Bake for about ⏱️ 25 minutes, until golden brown and the loaf sounds hollow when tapped.
11
Let cool completely on a wire rack before serving.
12
Slice and serve with butter. Store in an airtight container at room temperature for up to 3 days. It can also be wrapped well and frozen for up to 8 weeks.
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