Description
This English muffin‑style bread brings the beloved texture of a toasted English muffin—those nooks, crannies, and buttery edges—into a straightforward loaf recipe. Ideal for breakfast, sandwiches, or simply slathering with butter and jam.
Ingredients
2¼ tsp (1 packet) active dry yeast
1 tbsp honey or sugar
¼ cup (60 ml) warm water (~110°F / 43°C)
2¼ cups (approx. 280 g) warm milk (~110°F / 43°C)
½ tsp baking soda
1 tsp salt
4½ cups (approx. 550 g) all‑purpose flour
Cornmeal or semolina for dusting pans
Instructions
Activate yeast: In a small bowl, mix warm water, honey/sugar, and yeast. Let sit ~5‑10 minutes until foamy.
Mix wet + dry: In a large bowl, combine warm milk, yeast mixture. Stir in flour, baking soda and salt until you have a sticky, “goopy” dough—don’t over‑mix.
Restless Chipotle
+1
Pour into pan: Grease a loaf pan (9×5 inch or similar) and dust with cornmeal or semolina. Pour dough into the pan, smoothing top.
Rise: Cover the loaf pan and let the dough rise in a warm area until almost doubled (about 45‑60 minutes).
The Kitchn
Bake: Preheat oven to 350°F (175°C). Bake for ~22‑27 minutes or until golden and an inserted wooden skewer comes out clean.
King Arthur Baking
+1
Cool and slice: Remove from pan, cool on a wire rack. For best texture, slice and toast before serving.
- Prep Time: 15 mins
- Cook Time: ~1 hour
- Category: Breakfast