Apr 2, 2012

English Muffin Bread

english muffin bread 1

Sorry for my unannounced absence this past month – some things came up and I needed to take a break from the blog.  Now I’m back and I hope my readers are still out there?!  

This recipe has been on my radar screen for a long time.  I finally got around to making it and I was thrilled with the result.  If you are a newbie to baking with yeast – this is the perfect recipe to try out.  It could not have been easier – you essentially just mix the ingredients together and hardly even knead the dough – let it rise and bake. 

english muffin bread 2

The smell of this bread fresh out of the oven is too good to describe.  I immediately cut off the end and spread a bit of butter on it and enjoyed a bite.    I also thought this bread was perfect for dunking in runny egg yolks – yum!   Enjoy!

english muffin bread 3


  • 3 cups All-Purpose Flour
  • 1 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 Tbsp. instant yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 Tbsp. vegetable oil or olive oil
  • cornmeal, to sprinkle in pan


1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. 

3. Pour the hot liquid over the dry ingredients in the mixing bowl.

4. Beat at high speed with the paddle attachment for 1 minute. The dough will be very soft.

5. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7. Cover the pan with plastic wrap, and let the dough rise till it's just barely crowned over the rim of the pan (about 45 minutes to 1 hour)

8. Preheat the oven to 400°F.

9. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

10. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Source: King Arthur Flour

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1 comment:

  1. Nice to have you back! This bread looks lovely. It looks like it would be perfect with a smear of butter and jam for breakfast.