Description
This Easy English Muffin Bread delivers all the nooks, crannies, and chewy texture of traditional English muffins in a simple, no-knead loaf form. Perfect for toasting and slathering with butter or jam.
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon instant yeast
- 2 cups warm milk (about 110°F)
- ¼ teaspoon baking soda
- Cornmeal, for dusting the pans
- Butter, for greasing the pans
Instructions
- Grease two 8×4-inch loaf pans with butter and dust them lightly with cornmeal.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.
- Pour in the warm milk and stir until a sticky, shaggy dough forms. Mix until combined; no kneading needed.
- Divide the dough evenly between the prepared pans and smooth the tops.
- Cover the pans with a clean towel and let the dough rise in a warm place for 30 to 45 minutes, or until doubled in size.
- Preheat oven to 375°F (190°C).
- Bake the risen loaves for 25 to 30 minutes, or until golden brown and they sound hollow when tapped.
- Cool the loaves in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swap 1 cup of all-purpose flour for whole wheat flour for a heartier texture.
- Add a tablespoon of honey to the warm milk for sweetness.
- Try mixing in garlic powder or dried herbs for a savory version.
- Use parchment between slices when freezing for easy single-slice use.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
