English Muffin Bread
Perfect Bread for Toasting! Homemade English Muffin Bread that has the Same Texture and Flavor as Your Favorite English Muffins!
Prep Time1 hr 20 mins
Cook Time25 mins
Total Time1 hr 45 mins
- 2 c. milk
- 1/2 c. water
- 4 1/2 tsp Rapid Rise Yeast
- 5-6 c. all-purpose flour
- 1 Tbsp sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp corn meal
Warm the milk and water over low heat until warm, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes with dough hook. Test dough and add more flour if it's too sticky too handle. I ended up using almost the entire 6 cups of flour before mine came together. It should be slightly sticky, but workable.
Spray two 8x4 loaf pans with nonstick cooking spray. Then sprinkle them with corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.
Calories: 298kcal | Carbohydrates: 59g | Protein: 9g | Fat: 1g | Cholesterol: 2mg | Sodium: 325mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Calcium: 45mg | Iron: 3.5mg