Raise your hand if you LOVE English muffins. Now, keep your hand raised if you’ve ever made English muffins from scratch. Did most of you put your hands down? We thought so. While there’s nothing better than a homemade muffin, the ones of the English variety can be tricky and time-consuming to make— all those nooks and crannies to create! Luckily for all of us, we’ve got a great solution: English Muffin Bread. It captures all of the taste of English muffins without all of the hassle, and it’s one of the easiest breads, in general, we’ve ever tried to make. Watch and see for yourself!
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ENGLISH MUFFIN BREAD
Makes 2 Loaves
Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
– 5 cups all-purpose flour
– 4 1/2 teaspoons dry active yeast
– 1 tablespoon sugar
– 1 teaspoon kosher salt
– 2 cups warm milk
– 1/2 cup warm water
- In a small sauce pan, heat the milk and water until it bubbles. Remove from the heat and add the sugar. Let the sugar dissolve.
- Allow the milk-water-sugar mixture to cool to a lukewarm temperature, then add the yeast. Stir to dissolve and allow to sit for 5 minutes.
- In a large bowl, mix the flour and salt, then add the yeast-milk mixture. Stir until just combined. It will be sticky. Cover and let rise until it doubles in size.
- Grease 2 loaf pans and sprinkle cornmeal on the bottom of both. Divide the batter into the pans and sprinkle more cornmeal on top. Cover with a towel and let rise in a warm place, again, until doubled in size.
- While the dough rises, preheat the oven to 375 degrees.
- After rising, bake the loaves for 35 to 40 minutes, until loaves brown and crusty.
- Serve toasted with butter and jam, or use to make your favorite breakfast sandwich!
What do you think of this bread? How do your normally enjoy your English muffins? If you’ve ever made them from scratch before, how did it go?
Recipe inspiration from Little House Living