This perfect English Muffin loaf has everything you know and love in those classic English muffin minis- but it’s better! A big loaf full of all those nooks and crannies that are perfect for stuffing with pockets of butter, jam or any other favorite spread!
- 4 1/2 cups all purpose flour
- 2 tablespoons instant yeast (or two packets)
- 1 tablespoon honey or sugar
- 1/4 cup warm water
- 2 teaspoons kosher salt
- 1/4 teaspoon baking soda
- 2 1/2 cups warm milk
- 1 tbsp butter, softened
- 2–3 tablespoons cornmeal
Preheat your oven to 425F. Grease two loaf pans with the softened butter and dust with some cornmeal, reserving some for the top.
In a large bowl, mix the yeast, honey or sugar and set aside. Let it foam up for about 5-10 minutes.
In a separate bowl combine the flour, baking soda and salt. Set aside.
In the yeast mixture, add the warm milk and 1 cup of the flour. Mix to combine, then add the remainder of the flour. If it is still entirely too runny, add a couple more tablespoons of flour. It needs to be a really loose dough but it WILL resemble dough, not batter.
Scoop the dough and divide between both prepared pans. Dust the tops with more cornmeal. Cover and put in a warm spot to rise for at least 40 minutes. But if you can do 2 hours or so, even better!
After it’s risen, bake for 15 minutes or until tapped with a knife and it sounds hollow inside. Bake for 20-25 minutes for a more golden, crisp crust.
Invert onto a wire rack and let it fully cool. Then slice, toast, butter and enjoy!
- Category: baking
Keywords: baking, bread, breakfast