I don’t mind buying certain generic foods, but I have to admit that I’m a brand name snob when it comes to English muffins. I really only enjoy Thomas’ because their taste and texture is the best. (This is not a paid advertisement.) They even have limited edition flavors, like banana bread. Banana bread English muffin? Yes it sounds weird but it was so delicious.
A few months ago I found this recipe, pinned it (on pinterest.com), and forgot about it. Does that happen to you? I recently came across it again and simply had to try it right away before it got lost in the flurry of other pins.
This loaf of bread has all the nooks and crannies of an English muffin inside and tastes just like one too!
English Muffin Bread Recipe
(Makes 1 loaf)
- 2 tablespoons cornmeal, to sprinkle into baking pan
- 3 cups all-purpose flour
- 1 tablespoon white sugar
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons olive oil
- This bread uses my warm oven rising technique. Set your oven to preheat to the lowest temperature it will allow and then turn it off at around 100 degrees F. If you don’t have an oven thermometer, the perfect temperature for dough to rise in barely feels warm at all. After I heat my oven a little I typically leave it open for a while to cool down again. You do NOT want to dry out or cook the dough.
- Lightly grease a 9 x 4 loaf pan with cooking spray and then add the cornmeal. Shake the pan around and tilt it carefully in every direction until the sides and bottom all have a nice dusting. Set the pan aside.
- Put the flat beater onto the stand mixer.
- Put the flour, sugar, salt, baking soda, and instant yeast into the bowl of the mixer. Briefly stir all of the ingredients together. (Gently unless you like flour on everything you own!)
Put the milk, water, and oil into a microwave safe bowl (or Pyrex measuring cup). Then microwave until the liquid reaches between 120 degrees F and 130 degrees F. Make sure to stir the liquid before measuring its temperature. In my microwave it took about 1 minute 30 seconds, but I did it in 30 second increments and stirred it in between.
Pour the hot liquid into the dry ingredients in the mixing bowl. Beat slowly to integrate it into the mixture and then beat at high speed for 1 minute. The resulting dough will be soft and sticky like a thick batter.
Scoop the dough into the prepared loaf pan and spread it out evenly. I used a spatula that I’d sprayed with nonstick cooking spray so the dough wouldn’t stick to it when I was spreading it into the pan.
Let the dough rise in the prepared oven until it’s just barely crowned over the rim of the pan. This will take about 30 to 45 minutes. Do NOT cover the dough! There will be no drafts in the oven and the rising dough will stick to whatever you covered it with.
- Once the dough has risen to the proper height, gently remove it from the oven.
Preheat the oven to 400 degrees F.
Bake the loaf for 22 to 27 minutes, or until it’s golden brown.
Let the bread sit in the loaf pan for about 5 minutes. Then take it out and move it to a cooling rack to cool.
Slightly adapted from: My Baking Addiction
I’m not a fan with working with yeast. Okay, I’ve never actually worked with yeast because it intimidates me. Not only did I want to try this recipe because it looked delicious, but I thought it looked like an easy introduction to working with that pesky yeast ingredient. However, my husband was eager to make this bread so I certainly wasn’t going to get in his way. It turns out I was right and it was an easy bread to make (so my husband says). It definitely looked easy from where I was sitting. 😉
This is what you are shooting for with the greased and cornmealed pan.
We had our doubts about this recipe. It seemed like there was no way that a loaf of bread could mimic individual English muffins. Are you ready to be blown away?
This bread does require some raising time, but it’s much quicker than many other breads, like Italian Bread. Also, to help shorten the time there is no second rise after punching down the dough. To avoid confusion here, DO NOT punch down the dough! It’s been busy making interesting bubbles and you don’t want to mess them up.
This is the dough right out of the mixer. See how it looks like no where near enough dough to make a loaf of bread at this point?
Oooh, look at the magic that happens in less than one hour! Yes, I’m easily amused, yet still too scared to try doing this on my own for some reason.
Ta da! From the outside it looks like a simple loaf of bread.
When you cut into this bread, you can see all the nooks and crannies! It totally looks like a convenient stack of English muffins. 🙂
My husband has made this a couple of times in just the past month and it has been a huge hit with our families. His dad ate about half of the first loaf for breakfast and my dad hid the leftovers of the second loaf so that he could keep it for himself. Note to self, make two loaves next time. I have a feeling we (and by “we” I mean, my husband) will be making this bread many, many more times since it was so popular and he aims to please.
So how does it taste? This bread is a crazy mix between a yeast bread and a quick bread and the result is an amazingly delicious English muffin.
When you toast up a slice or two, it’s crunchy on the outside and soft on the inside. Of course you must have butter, jam, or a combination of both at this morning party. It depends on my mood, but I usually prefer butter. My husband usually prefers jam. To each their own.
What’s your favorite way to eat toast for breakfast?
Here are some other fantastic recipes from Dave’s Bread Corner.