English Muffin Bread
This soft and craggy English Muffin Bread brings all the toasty nooks and crannies of a traditional muffin into an easy-to-make loaf. Perfect for breakfast or brunch, it’s a homemade favorite you’ll want to keep on hand.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/4 cups warm water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons melted butter
- Cornmeal, for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×5 loaf pan and dust with cornmeal.
- In a large bowl, mix flour, yeast, sugar, salt, and baking soda. Add warm water and stir until combined.
- Transfer batter to the prepared pan and spread evenly. Sprinkle top with extra cornmeal if desired.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake for 25–30 minutes until golden and hollow-sounding when tapped.
- Brush the top with melted butter, let cool 5 minutes in pan, then transfer to a wire rack.
- Slice, toast, and enjoy with your favorite spread.
Notes
- For added flavor, mix in shredded cheese or dried herbs.
- Store in an airtight container at room temp for up to 3 days.
- Freeze slices between parchment paper for easy toasting later.
Find it online: https://dishmio.com/english-muffin-bread/