English Muffin Bread
January 19, 2017
"Got this recipe from another website, and it turned out pretty good."
- Serving Size: 1 (68.4 g)
- Calories 152.4
- Total Fat - 1.5 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.1 mg
- Sodium - 269.1 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 1.3 g
- Sugars - 2.3 g
- Protein - 5 g
- Calcium - 41.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Mix the yeast, honey, and water. Set aside.
Sift the salt, baking powder, and flour.
Add the milk and one cup of the flour to the yeast mixture. Blend well.
Add the remaining flour and beat in with a spoon.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 loaf pans that have been greased with the butter and dusted with the cornmeal. Shake out excess cornmeal onto a plate, to use for topping the bread dough.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. DO NOT COVER, as this dough is very sticky and will stick to whatever you cover it with. This may take 30 to 45 minutes.
Preheat the oven to 425°F
Dust the tops of the loaves with the excess cornmeal lightly, and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Let cook on cooling rack. Slice and toast.
This makes 2 loaves. If you just want to make 1 loaf, cut the ingredients in half, EXCEPT for the warm water. Use the whole 1/4 cup warm to "bloom" the yeast in. But when measuring the milk, just use 1 cup.
Tips & Variations
No special items needed.