English Muffin Bread
May 5, 2009 by Marye Audet
Filed under Breads
I have always loved English muffins, toasted and with a thick layer of melting butter and honey they have to be on my top ten list. Or, maybe not honey…maybe fresh, homemade raspberry jam…or maybe orange marmalade…or…
Anyway I have made English muffins before but they are too fussy and time consuming for me to make on a regular basis. English muffin loaf on the other hand can be made, start to fragrant, steaming finish, in about an hour and a half.
It is a batter bread so there is no kneading and little mess and, best of all, you get that great chewy texture and open crumb that regular English muffins have. Don’t cave to the temptation to slice it and eat it hot. Cool it at least part way and then be sure to toast it. It will be better that way.
This recipe makes two large loaves. If you think that is too much for you just slice and wrap what you don’t need and freeze it. Instant breakfast.
You must use cornmeal to dust the pan and the top of the unbaked loaves for the best flavor. I use dried corn and grind it myself so I can get just the coarseness that I want. It really does make a difference. If you can’t grind your own cornmeal then for this recipe use a coarsly ground type or polenta.
English Muffin Bread
- 5 1/2 cups flour
- 2 tablespoons dry yeast
- 1 tablespoon honey
- 1/4 cup warm water
- 2 teaspoons kosher salt
- 1/4 teaspoon baking powder
- 2 1/4 cups warm milk
- butter and cornmeal for greasing and dusting the pans
- Mix the yeast, honey, and water. Set aside.
- Sift the salt, baking powder, and flour.
- Add the milk and one cup of the flour to the yeast mixture. Blend well.
- Add the remaining flour and beat. You should have a very soft, goopy dough. Yes. I said goopy.
- Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above.
- Preheat the oven to 425F
- Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Bake for 20-25 minutes if you want a crisper, more golden crust.
- Cool and slice.
Yield:2 loaves.
images:marye audet (c) 2009
Beutiful pictures! That bread looks totally temping. Yum!
Yum? Bwahahahahahahahahaha
Would this also work with whole-grain-wheat-flour? Probably not – what the heck, I’ll use white flour!
Looks delicious, thank you for the recipe!
Yes it does! I have done it. It is a little heavier, so you may want to lighten it up by substituting a few cups of white flour for some of the wheat…
Marye,
Oh you have done it again. My family fell in love with this bread today. We had the three godkids over and my mind went blank for what to fix for breakfast until I remembered this recipe! Both loaves are gone and the dog even loved it. I had a piece toasted with homemade fromage blanc and so goood. Thanks. Keep up the wonderful blog. Now I am going to try to half and half this recipe with whole wheat flour for hubby.
Jonica! You are so sweet. I am glad your family liked it.
Do you have any other bread batter recipes? I have looked online and gotten a few recipes but are there any that worked really well for you?
Thanks!
Jonica,
This is the only one I use except the artsian bread in 5 minutes a day..it is an awesome book…have you seen it?
Yes some great recipes. And I do use that one too. Love the challah recipe she has in there. But the choclate bread is my go to bread for sweet meals. And it makes an excellent bread pudding too!
Jonica