English Muffin Bread
Delicious and easy-to-make English muffin bread that is perfect for toasting.
Equipment
- stand mixer
- loaf pan
- small saucepan
Ingredients
Baking Spray and Cornmeal
- Cooking spray
- 1 teaspoon finely ground yellow cornmeal plus more for the pan (optional)
Bread Ingredients
- 4 cups all-purpose flour
- 2 packets instant yeast (4 ½ teaspoons)
- 1 tablespoon granulated sugar
- 1 ¾ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 ¼ cups whole milk
- ¼ cup water
- 2 tablespoons olive oil
- 1 tablespoon butter melted (optional)
Instructions
Preparation
- Coat an 8 ½ or 9-inch loaf pan with cooking spray. Sprinkle with finely ground yellow cornmeal, if using, and tap out excess.
- Whisk flour, instant yeast, sugar, salt, and baking soda in a stand mixer.
- Whisk milk, water, and olive oil in a saucepan over medium heat until warm, about 2 minutes.
- Pour warm liquid into the stand mixer. Beat until a tacky dough forms, 2 to 4 minutes.
- Shape the dough into a ball, place in the pan, and push down evenly. Sprinkle with cornmeal if using.
- Cover with plastic wrap coated in cooking spray and let rise for 45 minutes to 1 hour in a warm place. Preheat oven to 400ºF when 20 minutes remain.
- Uncover and bake until golden brown and an instant-read thermometer reads at least 190°F, 30 to 35 minutes. Brush with butter if desired and let cool for 5 minutes before flipping out onto a wire rack. Cool completely for about 1 ½ hours.
Notes
The bread can be well wrapped and stored at room temperature for up to 4 days.
Nutrition
Serving: 1sliceCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 1gCalcium: 2mgIron: 4mg
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