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
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Preheat oven to 400 degrees.
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Grease two 8 1/2 by 4 1/2 inch pans with butter. Coat the pans with cornmeal.
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Combine yeast, 3 cups of flour, sugar, sea salt, and soda. Set aside.
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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.
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Stir in the rest of the flour (3 cups) to make a stiff batter. Batter will be very sticky.
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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.
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Place pans in a warm place and cover with a kitchen towel. Let rise for 45 minutes.
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Bake at 400 degrees for 25 minutes.
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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