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This fantastic English Muffin Bread is delicious and freezer friendly

English Muffin Bread


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5 from 1 review

  • Author: Lisa
  • Total Time: 40 minutes
  • Yield: 2 loaves 1x

Description

This is the best English muffin bread.  In my opinion, it is best toasted with a little butter.  It is perfect in my Eggs on Avocado Toast recipe.


Ingredients

Scale
  • 2 packages active dry yeast
  • 6 cups unbleached all purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons sea salt
  • 1/4 teaspoon baking soda
  • 2 cups whole milk
  • 1/2 cup water
  • cornmeal, enough to coat pans and to sprinkle on top of dough

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease two 8 1/2 by 4 1/2 inch pans with butter. Coat the pans with cornmeal.
  3. Combine yeast, 3 cups of flour, sugar, sea salt, and soda. Set aside.
  4. Pour milk and water into a saucepan and heat until very warm (120 degrees to 130 degrees). Add warm liquids to dry mixture. Beat well.
  5. Stir in the rest of the flour (3 cups) to make a stiff batter. Batter will be very sticky.
  6. Spoon batter into two 8 1/2 by 4 1/2 pans that have already been greased and coated with cornmeal. Sprinkle tops of dough with cornmeal.
  7. Place pans in a warm place and cover with a kitchen towel. Let rise for 45 minutes.
  8. Bake at 400 degrees for 25 minutes.
  9. Remove from pans immediately and cool on a cooling rack.

Notes

To Freeze: Let cool completely, put in a gallon freezer bag, get as much air out of the bag as possible and freeze.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baked goods