English Muffin Bread

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This recipe certainly piqued my interest.

If the results for this English Muffin Bread proved to be as good as the accompanying  picture it would certainly replace the need for store bought English Muffins.

After comparing several recipes each containing different measurements, ingredients and even methods of preparation this was the only one I came across with a one loaf yield instead of two.  As always, trying a new recipe is somewhat experimental so making one loaf instead of two just made more sense at the time.

Who can possibly know how delicious this bread is unless one tries it!  I can’t express in words how good it is.  It will be very hard to eat a store bought English Muffin after this, there’s just no comparison.

I count it as a successful experiment… should have made two!

English Muffin Bread

2 1/4 cup all-purpose flour

1 tablespoon active dry yeast

1 tablespoon sugar

3/4 teaspoon salt

1 cup warm water

2 tablespoons cornmeal

  1. Combine 1 cup flour with the yeast, sugar and salt.
  2. Add the cup of warm water and beat with mixer at medium speed for 3 minutes. (Make sure to beat for the entire 3 minutes.)
  3. Add remaining flour a little at at time until unable to continue using mixer then continue mixing with a wooden spoon or spatula.  (Amount of remaining flour needed may be slightly more or less depending on the moisture content of flour.  Dough should be soft,  pliable, and slightly sticky.)
  4. Coat a 8 x 41/2 loaf pan with butter then dust heavily with cornmeal.
  5. Place dough on a floured board and shape into a rough loaf shape.
  6. Place the loaf in the loaf pan and cover with a damp paper towel, allow to rise for 1 hour.
  7. Sprinkle top of loaf with cornmeal and bake in a preheated 400 degree F. oven for 30 to 40 minutes or until it sounds hollow when tapped. (If loaf top begins to brown too much by 30 minutes cover with foil to reduce over browning.
  8. Remove loaf from pan and cool completely before slicing.
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Mix together flour, sugar, yeast and salt.

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Add cup of warm water.

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With mixer beat a full 3 minutes.

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Beat until no longer possible to use mixer.

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Stir in remaining flour.

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Stir in only enough of the remaining flour to make a pliable, soft, slightly sticky dough.

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Butter and heavily dust 8 x 41/2 inch loaf pan with cornmeal.

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Form dough into a rough loaf on a floured surface.

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Place dough into loaf pan.

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Cover with second inverted loaf pan or something that will not stick to surface of loaf.

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Allow to rise 1 hour.  Sprinkle top of loaf with cornmeal.

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Bake in a preheated 400 degree F. oven for 30 to 40 minutes or until loaf sounds hollow when tapped.  Cool completely before slicing.

Notes, Tips and Suggestions

  • Instead of covering rising loaf with a damp paper towel I inverted another loaf pan over the loaf . (I had a strong feeling the towel could stick to the loaf, actually I’m pretty sure it would have.)
  • Bread toasts up amazingly well enhancing both texture and taste.
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