English Muffin Bread

One thing a big breakfast cant go out with a great slice of toast to go along with it. In this English muffin bread, the bread comes out with many little holes and crannies for the butter and jam to stick to. The bread comes out soft but firm making it easy to slice and not rock hard after toasting like some other homemade bread recipes. The bread is very quick and easy to make making it great for someone that loves to bake, but lacking the time.

In a pot over medium-low heat, warm the milk and water over low heat until warm,  around 115-120°F. Remove the milk and water mixture from the heat and add the yeast to the mixture and let bloom, about 5 minutes.

In the bowl of a stand mixer with the dough hook, add flour, sugar, salt, and baking soda. Pour in the yeast and milk mixture. Turn on the mixer slowly and mix until a shaggy dough. Turn the mixer up to medium speed and knead for 7 minutes. It should be slightly sticky, but workable.

Spray a 8”x4” loaf pan with nonstick cooking spray and sprinkle in the 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°F oven for 25 minutes or until golden brown. Let the bread cool in the pan for a few minutes then remove from the pan and let cool completely before slicing.

English Muffin Bread

90 mins Serves 8 Ingredients: All Purpose Flour, Active Dry Yeast, Granulated Sugar, Salt, Baking Soda Milk Corn Meal