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English Muffin Bread

My dad loves English muffin bread and since he’s recovering from surgery I thought make him a batch. This bread really was not hard to make but it was a pain in the butt getting it into the baking pans. The dough is so sticky it does not want to release from anything. Not sure if there is anything you can do about that though. In the picture there are brown streaks which are due to using baking soda in the recipe. The streaks don’t change the taste just make it less attractive. You can use baking powder in place of the baking soda if you’d prefer a loaf without the streaks.

English Muffin Bread
Bernard Clayton’s New Complete Book of Breads

1 package dry yeast
1/2 cup nonfat dry milk
2 teaspoons salt
4 cups bread flour
2 cups hot water (120-130 degrees)
1/2 teaspoon baking soda dissolved in 1 tablespoon warm water

Grease two small loaf pans.

In a bowl combine the yeast, dry milk, salt and 2 cups flour. Pour in the hot water and stir to blend thoroughly. Stir in additional flour, 1/2 cup at a time, until the batter is thick. Stir the batter for 3 minutes with a flat beater in the mixer. The dough will pull away from the sides of the bowl in thick ribbons.

Cover the bowl with plastic wrap and put in a warm place (80-100 degrees) for about 1 hour, or until the batter has doubled in volume-it will be quite bubbly.

Stir down the batterlike dough and add the dissolved baking soda. Be certain it is well blended. Spoon or pour into the pans, pushing the dough into the corners with a rubber spatula. The pans will be about 2/3rds full.

Lay plastic wrap over the pans and return to a warm place. The dough will rise to the edge of the pans, about 1 hour.

Preheat the oven to 375 degrees 20 minutes before baking.

Bake the loaves for about 1 hour. The loaves will be well browned and pull away from the sides of the pan when done.

Turn the bread out from the pans. Allow to cool on a wire rack before cutting. The loaves can be kept for several months in a 0 degree freezer.

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