english muffin bread
The story goes that English baker, Samuel B. Thomas, started the English muffin over 100 years ago in America based off of his mother’s tea cake recipe. Not to be confused with traditional muffins that are considered quick breads and do not require yeast, English muffins have this amazing texture that allows for a toasty crunch, yet enough air pockets on the inside to hold your favorite toast toppings.
I’m back home in Nebraska for Christmas and Mom and I decided to make our own English Muffin loaves. I have a recipe back home but couldn’t remember it off the top of my head so I grabbed the recipe from my favorite flour company, King Arthur.
Double this recipe and you can freeze the second loaf for later.
Here’s what you’ll need (makes 1 loaf):
- 3 cups flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- ¼ teaspoon baking soda
- 1 tablespoon active dry yeast (about 1 and a half packets)
- 1 cup milk (we used whole milk)
- ¼ cup water
- 2 tablespoons vegetable oil
- cornmeal for dusting the bread pan
In a separate, microwave safe bowl, add your milk, water + oil and microwave until 120-130 degrees Fahrenheit. A thermostat comes in handy here, but you’re really looking for hotter than lukewarm temperature, a little over 2 minutes in the microwave should do it.
Pour the hot liquid over your dry ingredients, and if you have a bread mixer use that, otherwise mix well with a fork and turn out onto a floured surface. Knead until all the flour is incorporated but don’t go overboard!
Lightly grease a bread loaf pan and sprinkle with cornmeal until the whole pan is covered.
Form a loaf shape with your dough and place in the loaf pan. Cover with a clean cloth and let the dough rise until it has crowned just over the rim of the bread pan (about an hour depending on how warm your kitchen is).
Once it’s raised, bake in a 400 degree oven for 22-27 minutes, just until it’s golden brown. Let it cool for 5 minutes and then turn out onto a wire cooling rack. Make sure to let it cool completely before cutting or freezing.