English Muffin Bread

My family loves English muffins and we eat a lot of them. My son’s favorite thing for breakfast is egg sandwiches – basically a fried egg, melted cheese, ham or bacon sandwiched between an English muffin. There’s just something about those nooks and crannies that make for the perfect breakfast sandwich.

I’ve mentioned before that we’ve been getting free breakfast and lunches from our school district as my kids are virtual learning. This week I had a lot of extra cartons of milk and was looking for a recipe that I could use a couple of them. I saw this recipe and figured it would be great to try. It was more than great! This bread is easy to make and so delicious. It has everything that you love about traditional English muffins – the nooks and crannies, it’s chewy and perfect for toasting. I know the two loaves I made will be devoured quickly!

4 1/2 cups all-purpose flour

2 packets of active dry yeast (2 Tbsp)

1 Tbsp sugar or honey

1/4 cup warm water, 110F

2 tsp kosher salt

1/4 tsp baking soda

2 1/4 cups warm milk, 110F

Cornmeal for dusting (I didn’t have any so I used flour instead)

Butter and flour (or use cornmeal) two bread pans and set aside. In a medium bowl, combine the flour, salt and baking soda. In a large bowl, add the yeast, sugar or honey and warm water. Stir to combine and allow to bloom. When ready, add in one cup of flour and the warm milk. Mix together well with a wooden spoon. Add the remaining flour and stir until you get a soft, wet dough. This dough will not ball together like other yeasted breads.

Divide the dough into the two prepared pans. Cover the pans with a dish towel and set aside in a warm place. Allow the dough to rise for 30 to 45 minutes until it has doubled in size and is at the top of the pan.

Preheat your oven to 425 degrees. If you have cornmeal, lightly dust the tops of the bread. Bake for 15 to 20 minutes until lightly golden brown. Bake another 5 minutes if you would like the crust to be more crispy. Allow to cool completely before removing from the pans and slicing.

Toast to your preference and top with butter, jam or use for egg sandwiches. The remaining loaf can be frozen until you’re ready to use it.

Source: Restless Chipotle

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