English Muffin Bread Bakery Recipe



Here’s my bakery recipe for homemade English Muffin Bread. I sold a LOT of this bread in my bakery/bistro! Give it a try! It’s not hard…really! Just follow my tips. Enjoy! Judi

English Muffin Bread
Makes 2 Loaves

1 lb, 10 oz (5-1/4 cups) bread flour*
4 tsp sugar
1/2 oz ( 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal

In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it’s OK to form loaves right away. No need to let this dough rest before forming loaves.

Divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of loaves with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Allow bread to rise in an oven proof box (see video link below), or cover with waxed paper then a towel and let rise briefly over an oven that is preheating to 375F.

Check loaves often, as they will rise quickly. Allow to rise about 20 minutes, until doubled, or until an indentation remains after a finger is lightly pressed into the loaf. When ready, bake at 375F for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack. Enjoy!

* Note: All-purpose flour or a combination of bread and all-purpose flour may be used in this recipe. The more all-purpose flour used, the less “chewiness” the bread will have, but the end product will still be fine. A combination of both types of flour is often what I used at The Spice Rack. jk

Here’s how to use your oven as a proof box… https://youtu.be/_TFhfxwLNGw

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