English Muffin Bread

50m
Prep Time

20m
Cook Time

1h 10m
Ready In

Recipe: #25465

January 19, 2017

Categories: Breads, Breakfast, Brunch, Sunday Dinner, Oven Bake, No Eggs Non-Dairy, Vegetarian, Yeast Bread, Flour, Kosher Dairy, more

recipe by:
lovinretirement

"Got this recipe from another website, and it turned out pretty good."

Original is 20 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Mix the yeast, honey, and water. Set aside.

Step 2

Sift the salt, baking powder, and flour.

Step 3

Add the milk and one cup of the flour to the yeast mixture. Blend well.

Step 4

Add the remaining flour and beat in with a spoon.

Step 5

You should have a very soft, goopy dough. Yes. I said goopy.

Step 6

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.

Step 7

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.

Step 8

Preheat the oven to 425°F

Step 9

Dust the tops of the loaves with the excess cornmeal lightly, and bake for 15 minutes or so. Loaf will sound hollow when tapped.

Step 10

Bake for 20-25 minutes if you want a crisper, more golden crust.

Step 11

Let cook on cooling rack. Slice and toast.

Step 12

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.