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English Muffin Bread
English Muffin Bread
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
230 minutes
Transform griddled English muffins into a chewy bread loaf perfect for toasting. Easy recipe with irresistible results.
Ingredients:
  • 1 1/2 tablespoons (14g) active dry yeast
  • 1 1/2 cups (350mL) warm water (110°F/43°C), divided
  • 1/4 cup (50g) sugar
  • 1 3/4 teaspoons (10g) kosher salt
  • 1 large egg, room temperature
  • 5 1/2 cups (665g) bread flour, divided
  • 6 tablespoons (85g) butter, cubed, at room temperature
  • 1 teaspoon cornmeal, optional, for topping
Instructions:
  • Prepare the pans by greasing two 9x5 loaf pans with cooking spray and lining the bottom and two sides of each pan with parchment paper strips. Be sure to lightly grease the parchment paper to create a sling for easy removal of the bread after baking.
  • Activate the yeast: Combine the yeast and 1/4 cup of warm water in a stand mixer bowl. Let the mixture sit for 5 minutes until the yeast becomes foamy and fragrant, resembling beer. If there is no foam, replace the yeast as it may be inactive.
  • Prepare the starter by combining the remaining 1 1/4 cups of warm water, sugar, salt, and egg in a bowl. Add 3 cups of bread flour and use the paddle attachment to mix at low speed until a thick paste forms, about 2 to 3 minutes. Pause the mixer to scrape down the sides of the bowl using a rubber spatula.
  • Allow the starter to rise covered with a clean towel for 1 hour. After this time, the starter will have doubled in size and started to deflate, with the center appearing shriveled and wrinkled.
  • Add the remaining 2 1/2 cups of bread flour and the butter to the starter in the bowl. Use the dough hook attachment to mix them at low speed, then increase to medium-low for 10 minutes until the dough forms a ball around the hook. Some dough may stick to the bowl. Cover the bowl with a clean towel after mixing.
  • Let the dough double in size by letting it rise for about 1 hour. Then, gently punch down the dough to release built-up gases and let it rest in the bowl for 10 minutes.
  • On a floured surface, divide the dough in half and shape each half into a cylinder the size of the bread pan. Place the loaves in the pans, cover with a towel, and let them rise until doubled, about 45 minutes. While the dough is rising, preheat the oven to 375°F (190°C).
  • Before baking, enhance the bread: Gently brush the risen dough with warm tap water, sprinkle about 1/2 teaspoon of cornmeal on top, then bake until golden brown and loaves sound hollow when tapped, around 20 to 25 minutes.
  • Let the pans cool for 5 minutes, then transfer the bread loaves to a cooling rack. Allow them to cool for another 10 minutes to slightly set the exterior. After that, cool them for at least 20 minutes before slicing. Store extra bread in a container for up to 4 days. Toast leftover slices for a delicious treat! If you enjoyed the recipe, please show some love with a rating below!

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