Easy English Muffin Bread {New and Improved}

This English muffin bread holds all of the delight of soppy, chewy English muffins however is a lot simpler to make! It is ideal for toasting!

English muffin bread makes the very best bread for toasting! This new and improved recipe makes two loaves and features a sourdough variation for extra of that traditional, tangy English muffin taste.

Dough Mixed By Hand

The dough for this straightforward English muffin bread is blended by hand. No kneading. No stand mixer.

There is a high ratio of water to flour. That’s essential in order that the stunning little holes seem whereas rising and baking which end in the very best nooks and crannies for toasting later.

It additionally means the dough is kind of sticky. Don’t panic. Don’t run for the hills. Don’t abandon the recipe. Arm your self with some cooking spray or olive oil to grease yo’ little palms, and you’ll be good to go.

Mix the dough till it comes collectively in a shaggy mass of a ball and no flour spots stay. No intense mixing or kneading. Just combine with gusto till it seems fairly cohesive.

Once the dough has risen, divide it into two items. Use flippantly greased palms to get it right into a semblance of a loaf form (don’t stress, it’s going to look rustic) and plop it in a greased 8 1/2X 4 1/2-inch loaf pan.

Let it rise till delightfully and noticeably puffy (sigh, why is bread one of many few issues that appears so cute puffy?). Then, bake till golden.

Sourdough Variation

The recipe, as written, produces slices of baked bread with all of the great texture of a traditional English muffin. I’ve already mentioned this, however I’ll repeat it a minimum of 6 1/2 extra instances: that is the finest bread for toasting. The finish. Period.

However, if you wish to add a little bit of tang to imitate the flavour of English muffins, including sourdough starter can do the trick!

Make-Ahead Tips

• The blended dough (common or sourdough model) will be refrigerated for twenty-four to 48 hours earlier than shaping into loaves and baking.
• This course of can even assist develop a extra pronounced, yeastier taste.
• If doing so, press greased or oiled plastic wrap on to the floor of the dough and seal in a coated container to stop dry spots forming on the highest of the dough.
• Take the dough out of the fridge 45 to 60 minutes earlier than shaping into loaves and then let rise and bake as directed within the recipe.

While I’ll by no means not champion the advantages of toasting this English muffin bread (solely 5 1/2 extra mentions to go), it really is tremendously scrumptious untoasted, too. Butter and jam barely non-compulsory.

It is insanely gentle and squishy, and it inserts the very best reminder into your life and mine that nothing, and I imply nothing, can beat a contemporary loaf of bread for bringing instantaneous happiness and good vibes.

Easy English Muffin Bread

Yield: 20 to 24 slices (2 8 1/2 X 4 1/2-Inch loaves)

Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Rising Time: 2 hours hrs 30 minutes minutes

Total Time: 3 hours hrs 13 minutes minutes

• 3 cups (726 g) heat water, about 100-110 levels F
• 1 tablespoon instantaneous or lively dry yeast
• 1 tablespoon granulated sugar
• 1 tablespoon desk salt
• 5 ¾ cups (817 g) all-purpose flour

Cook ModePrevent your display screen from going darkish

• In a big bowl, add the water, yeast, and sugar. Let sit till the yeast is bubbly and foamy, 2 to three minutes.

• Add the salt and two cups of the flour. Mix with a dough hook, spoon, or spatula till mixed. Add the remaining flour and combine till the dough comes collectively in a shaggy ball and no dry streaks stay. You might wish to ditch the stirring utensil, grease or flippantly flour your palms, and combine by hand till it comes collectively. The dough might be fairly sticky; that’s regular.

• Cover the bowl and let rise till the dough has doubled (it is going to be very puffy).

• Lightly grease two 8 1/2 X 4 1/2-Inch loaf pans with cooking spray. Using greased palms, flippantly punch down the dough and divide into two equal items.

• Gather up one portion of dough in greased palms and shortly and flippantly form right into a tough semblance of a loaf form. Dump into one of many ready pans. Repeat with the opposite half of dough. The loaves are supposed to look a bit tough and rustic.

• Cover the bread pans and let the loaves rise till the bread is 1/2 to 1-inch above the sting of the pan. Toward the tip of rising time, preheat the oven to 350 levels F.

• Bake the bread for 25 to half-hour till golden on high and baked by means of. Remove from the oven and flip the loaves onto a wire rack to chill fully.

• The bread is scrumptious toasted (or untoasted!) with butter and jam.

Sourdough Variation: for a easy sourdough variation (which helps add the attribute tangy taste of traditional English muffins), lower the water to 2 1/4 cups and the flour to five cups and add 1 1/2 cups fed or discard sourdough starter with the nice and cozy water, yeast and sugar. If utilizing ripe and bubbly sourdough starter, you’ll be able to lower the yeast to 1 to 2 teaspoons. I haven’t examined this recipe omitting the yeast fully.
Make-Ahead: the blended dough (common or sourdough model) will be refrigerated for twenty-four to 48 hours earlier than shaping into loaves and baking. If doing so, press greased or oiled plastic wrap on to the floor of the dough and seal in a coated container to stop dry spots forming on the highest of the dough. Take the dough out of the fridge 45 to 60 minutes earlier than shaping into loaves. 

Author: Mel

Course: Bread

Cuisine: American

Method: Bake

Recipe Source: from Mel’s Kitchen Cafe, tailored from this previous recipe to make two loaves as an alternative of 4 and adjusting portions of flour, yeast and water to provide a lighter, fluffier loaf