english muffin bread
 
Prep time
Cook time
Total time
 
Makes 2 loaves
:
: bread, breakfast, snack
Serves: 2 pans
Ingredients
  • 2 tablespoons active dry yeast
  • 1 tablespoon honey
  • ¼ cup warm water (between 95ºF - 110ºF)
  • 5½ cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2¼ cups warm milk (between 95ºF - 110ºF)
  • 2 tablespoons melted butter
  • Cornmeal or semolina flour, for dusting
Instructions
  1. Grease two standard loaf pans, dust with cornmeal and set aside.
  2. In a medium bowl, combine the honey and water. Add the yeast and set aside to activate the yeast.
  3. In a separate bowl, sift the flour, salt and baking powder; set aside.
  4. In the bowl of an electric mixer, fitted with a paddle attachment, combine the milk, one cup of flour and the yeast mixture.
  5. Add the remaining flour and mix until you have a soft and very sticky dough.
  6. Spoon the dough between two prepared loaf pans. Cover the pans with a towel and allow to rise for at least 45 minutes in a warm place, until the dough has doubled and comes to the top of the pans or a little above.
  7. Lightly brush the top of the loaves with butter and dust with cornmeal. Bake at 425ºF for 20-25 minutes.
  8. Remove from the pan and cool before slicing. Great toasted with butter and jam.
  9. Recipe note:
  10. When dividing the dough I found it easier to spread in the pan when my finger tips were buttered. The dough is very sticky.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/english-muffin-bread/