Do you love English muffins? Did you know you could make your own English muffin bread, which tastes so much like a real English muffin? I’ve been making this English Muffin Bread ever since I was first married, long before I ever made my first loaf of “real” bread. It is perfect toasted for breakfast especially smothered with some of my own jam. It also freezes well, the recipe makes two loaves so enjoy one today and put the other loaf in your freezer to enjoy later.
This recipe comes together quickly. Mix the ingredients; place the dough in your loaf pans, let rise and cook. That’s all there is to it. There is no kneading and even if you have never made bread before you will have success with this recipe. When we gather for the holidays I am always asked to bring a loaf or two of this delicious English Muffin Bread. Don’t be surprised if your family falls in love with this bread and you find yourself making it regularly!
English Muffin Bread
5 cups flour
5 tsp. yeast (2 packages)
1 Tbsp. sugar
2 tsp. salt
¼ baking soda
2 cups of warm milk (120-130 degrees)
½ cup warm water (120 to 130 degrees)
In a large bowl, combine the 2 cups of flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping the bowl occasionally. Beat on high for 3 minutes. I use my Kitchen Aid mixer to make this bread using the regular paddle not the kneading hook.
Stir in remaining flour, the batter will be stiff. Do not knead. Grease two 8 x 4 inch loaf pans. Sprinkle pans with cornmeal.
Spoon the batter into the pans and sprinkle with a dusting of cornmeal on the top. Cover and let rise in a warm place until doubled, about an hour. If I cover with plastic wrap it helps to lightly spray the plastic wrap with nonstick spray.
Bake at 375 for 35 minutes or until golden brown. Removed from the pans immediately and cool on a wire rack.