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

1. Mix the yeast, honey, and water.  Set aside.
2. Sift the salt, baking powder, and flour.
3. Add the milk and one cup of the flour to the yeast mixture.  Blend well.
4. Add the remaining flour and beat.  You should have a very soft, goopy dough.  Yes. I said goopy.
5. 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.
6. Preheat the oven to 425F
7. 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.
8. Cool and slice.

Yield:2 loaves.

images:marye audet (c) 2009

Post from: Baking Delights