Nooks and crannies always get me! A crunchy buttery bite of bread with a sweet creamy coffee is just about the best thing to regroup me after a long day. This bread requires NO KNEADING! The use of quick yeast and baking soda create beautiful little nooks for melty butter. You’ll love this recipe, Take note of any measuring tips, baking is easy but precise.
English Muffin Bread
- 1 mixing bowl
- 1 dry cup measure
- 1 wet cup measure
- 2 loaf pans
- 1 rubber spatula
- 1 whisk
- 1 mixer
- 5 Cups Flour
- 2 packs Fast Acting Yeast often called quick yeast or pizza yeast
- 2 Tablespoon Honey
- 3 Tablespoon Oil (Canola or Olive)
- 2 teaspoon Salt
- ½ teaspoon Baking Soda
- 2 Cups Whole Milk (120°-130°)
- 1/2 Cup Warm Water (120°-130°)
- scant Cornmeal
- Preheat oven to 400
- When measuring flour, spoon flour into a dry measuring cup, this will ensure you don't have too much flour. It packs in if you scoop it up with your measuring cup, which will make your bread dry.
- Grease with butter or oil, 2 loaf pans and sprinkle all sides and bottom with corn meal, saving some for the top
- In a large mixing bowl, whisk together flour, yeast, salt, and baking soda.
- Combine milk and water in a glass measuring cup and warm to 130°, use a thermometer, do not let it get to 140 as it will kill the yeast.
- Add oil and honey to warmed milk and stir until honey is melted.
- Use a rubber spatula for this step! Make a well (a hole) in the middle of your dry mixture, add wet ingredient mixture to the hole, and mix the dry ingredients into the wet. Do this by starting in the middle and slowly pulling in small amounts of the dry mix until it's all incorporated. It will be a little lumpy, DO NOT OVER MIX!
- Mix with an electric mixer for 2 minutes
- Fill both loaf pans, splitting the mixture between them evenly.
- Sprinkle some cornmeal on top, you're probably familiar with the outside texture of an english muffin.
- Bake bread at 400 for 20-25 minutes. Top should be browned completely.
- Let bread sit in loaf pan for 5 minutes, then flip out of pan.
- Rest until completely cooled before you cut into it, 1-2 hours. If you cut it while it's warm, the rest of the loaf will be a little dried out.