English Muffin Bread
This English Muffin Bread is a delightful twist on a classic! Enjoy it toasted, as a sandwich, or transformed into French toast!
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 packet instant yeast (2 teaspoons)
- 1 cup milk
- ½ cup water
- 2 tablespoons vegetable oil or olive oil
- Cornmeal to sprinkle in the pan
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, fine sea salt, baking soda, and instant yeast until well combined.
- In a separate bowl or measuring cup, combine the milk, water, and vegetable oil. Warm the mixture slightly to activate the yeast.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until a sticky dough forms.
- Lightly grease the loaf pan and sprinkle cornmeal at the bottom. Transfer the dough to the pan and cover it. Let it rise for about 1 hour.
- About 20 minutes before the dough is ready, preheat your oven to 375°F (190°C).
- Once the dough has risen, remove the cover and bake for 25-30 minutes, until golden brown and sounds hollow when tapped.
- Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Slice and toast as desired.
Equipment
- Mixing Bowl
- Loaf Pan
- Measuring cups and spoons
- Whisk
- Plastic Wrap
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze slices in a freezer-safe bag for up to 3 months.
- Toast slices before serving for the best flavor.