English Muffin Bread
A light, fluffy bread with a light texture similar to English muffins. This wet dough recipe is easier than traditional bread because it doesn't require kneading. Perfect toasted with butter or jam.
Servings: 1 Loaf
Equipment
- 1 Sauce Pan
- 1 Strainer or Sifter
- Mixing Bowl
- Electric Mixer
- Loaf Pan
- Cooling Rack
Ingredients
- 2½-3½ cups flour
- 1 package yeast or 2¼ tsp
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup milk
- ½ cup water
- 1 tbsp butter
- Handful of cornmeal for dusting
Instructions
- Heat water, milk, butter, and salt in a saucepan until butter melts (should be slightly to moderately warm)
- Sift 3¼ cups flour and baking soda together
- Put 2 cups of flour mixture in a mixing bowl and add yeast
- Stir to incorporate, then slowly add wet ingredients while mixing on low speed
- Slowly add remaining flour, stopping every ½ cup to check consistency
- Continue until dough holds its shape but doesn't form a ball
- Mix for 1 minute once correct consistency is reached
- Grease a loaf pan and coat with cornmeal
- Scrape sticky dough into the pan
- Dust top with additional cornmeal and use fingers to distribute dough evenly
- Cover and let rise 45-75 minutes until dough rises above the pan lip
- Preheat oven to 400°F
- Bake for 20-30 minutes until golden brown and sounds hollow when tapped
- Cool in pan for 10 minutes, then remove and cool on rack for 20-30 minutes
- Slice and toast, serve with butter or jam