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Completely Toastable English Muffin Bread


English Muffin Bread? Oh, sure. All the things you like about English muffins is ready for you on this loaf of completely toastable English muffin bread.

These nooks and crannies? These little crevices that maintain melting swimming pools of butter? It’s all right here. Toasted and slathered with Honey Butter, All the things Butter, Whipped Strawberry Butter, or Do-it-yourself Peach Jam, that is the breakfast of my desires.

Perfectly toast-able English Muffin Bread

English Muffin Bread

This bread is very easy to make, you’re not going to imagine it. There’s no kneading, no prolonged steps, really nothing sophisticated is required – you don’t even want a mixer.

You possibly can stir the substances for this bread along with a wood spoon, let the dough rise, scoop it into loaf pans, let it rise as soon as extra, after which bake it. That’s IT. No joke, that is loopy simple to make.

This bread is very easy in actual fact, I’ve three variations of this bread already within the works. Completely satisfied bread baking, my mates!

VERY IMPORTANT NOTE – don’t slice this bread whereas it’s heat. Some selfmade breads are extra forgiving than others if you simply can’t resist a heat slice, however English Muffin Bread will not work if you happen to slice it too quickly.

The spectacular texture of basic English muffins will develop whereas it finishes baking on the counter through the cooling course of.

Ready Set Dough - the ultimate bread baking book

Simple Do-it-yourself Bread

This recipe for English Muffin Bread is an absolute win from Rebecca Lindamood’s new cookbook – Prepared, Set, Dough! Newbie Breads for All Events.

You already know Rebecca because the writer of Not Your Mama’s Canning Guide and the creator of Foodie with Household. What you may not know is that she’s one heck of a bread baker – and he or she makes all of that bread baking look simple along with her latest cookbook.

Homemade English Muffin Bread

Even supposing I’ve executed my share of bread baking, it’s been a very long time since I ripped open a packet of yeast. Who may resist a fantastically toastable loaf of English muffin bread? I bookmarked this recipe inside minutes of receiving a duplicate of this cookbook.

Guess what? When Rebecca tells you that selfmade bread will be simple, belief her. That is HANDS DOWN the best yeast bread I’ve ever made.

English Muffin Bread - toasted with butter

Need just a few extra selfmade bread recipes? This Stunning Complete Wheat Sandwich Bread is about as dreamy as a loaf of sandwich bread will be.

Basic Honey Complete Wheat Bread is my favourite selfmade bread that tastes like what I bear in mind from childhood. I can by no means resist slicing the tip off a loaf of this bread when it’s nonetheless heat from the oven.

English Muffin Bread - toasted with butter

English Muffin Bread Recipe

  1. In a big mixing bowl, stir collectively the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk till it’s moist with no dry pockets. The dough might be shaggy and really sticky. Spray a chunk of plastic wrap with nonstick cooking spray. Place the bowl in a heat, draft-free place till the dough appears to be like puffy and bubbly and has risen to about double its dimension, about 1 hour.
  2. Whereas the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle 1/4 cup of cornmeal in every pan. Tilt the pans, tapping gently, till the cornmeal coats the edges and backside of the pan, tapping out the surplus cornmeal.
  3. Use nonstick cooking spray to generously grease your palms, and divide the dough between the 2 ready pans. The pans needs to be not more than midway full. If wanted, put together yet one more loaf pan to carry any extra dough.
  4. Cowl the pans loosely with oiled plastic wrap and let rise in a heat, draft-free place till the dough is as soon as once more bubbly and puffy trying and simply peeking above the perimeters of the pans, about half-hour. Whereas the dough is rising, preheat the oven to 350°F.
  5. Place the pans on the middle oven rack within the oven and bake for half-hour. After half-hour, brush the floor of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 extra minutes.
  6. Instantly flip the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY earlier than slicing or that spectacular English muffin texture might be compromised.
English Muffin Bread is a breakfast dream come true

What Is Shaggy Dough?

Shaggy dough is lumpy, but blended well-enough that there aren’t any dry spots of flour. It needs to be a cohesive however unfastened ball, not clean in any respect.

Not like conventional selfmade bread recipes, this can be a quite simple, stir it collectively after which ignore it, type of recipe.

English Muffin Bread - shaggy dough

Want an ideal gluten-free bread recipe? Tender Excessive Rising Gluten-Free Sandwich Bread and this Honey and Oat Gluten Free Bread have been vastly common as properly.

I made every of these recipes on repeat each week for a number of years, whereas we have been coping with gluten sensitivities. For the entire index of terrific gluten-free baking, you possibly can see all of them HERE.

Each single gluten-free recipe on this web site has been examined facet by facet with their conventional all-purpose flour counterparts. “Adequate for gluten-free” won’t ever be a part of my baking.

English Muffin Bread with jam

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Servings: 20 slices

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  • In a big mixing bowl, stir collectively the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk till it’s moist with no dry pockets. The dough might be shaggy and really sticky. Spray a chunk of plastic wrap with nonstick cooking spray. Place the bowl in a heat, draft-free place till the dough appears to be like puffy and bubbly and has risen to about double its dimension, about 1 hour.

  • Whereas the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle 1/4 cup of cornmeal in every pan. Tilt the pans, tapping gently, till the cornmeal coats the edges and backside of the pan, tapping out the surplus cornmeal.

  • Use nonstick cooking spray to generously grease your palms, and divide the dough between the 2 ready pans. The pans needs to be not more than midway full. If wanted, put together yet one more loaf pan to carry any extra dough.

  • Cowl the pans loosely with oiled plastic wrap and let rise in a heat, draft-free place till the dough is as soon as once more bubbly and puffy trying and simply peeking above the perimeters of the pans, about half-hour. Whereas the dough is rising, preheat the oven to 350°F.

  • Place the pans on the middle oven rack within the oven and bake for half-hour. After half-hour, brush the floor of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 extra minutes.

  • Instantly flip the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY earlier than slicing or that spectacular English muffin texture might be compromised.

I’ve additionally made this bread with 3 cups of bread flour swapped in for 3 cups of the all-purpose flour listed within the recipe. The bread flour provides one thing particular to the ensuing texture of this bread.

Energy: 161kcal · Carbohydrates: 28g · Protein: 4g · Fats: 3g · Saturated Fats: 2g · Ldl cholesterol: 8mg · Sodium: 377mg · Potassium: 38mg · Fiber: 1g · Sugar: 1g · Vitamin A: 95IU · Calcium: 6mg · Iron: 2mg

{initially revealed 12/31/19 – recipe notes and pictures up to date 2/11/22}

English Muffin Bread
English Muffin Bread with butter and jam


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