One for me, one for you. That’s what we should call this recipe for English Muffin Bread. It is one of those recipes, of unknown origin, which has been enjoyed and passed between friends and family members.
I’ve been playing with a gluten-free variation of and chowing down on my Peanut Butter Quick Bread but need a change this week. I’m going to play with this recipe next!
My sister-in-law, Angie Shultz, is an avid fitness enthusiast and home cook who passed this recipe along. She has shared many recipes we’ve enjoyed, including Blueberry Overnight Oats which can be found on my website. She mentioned she and her husband have been craving this recipe because it is comforting on a chilly day with tea, toasted then slathered with real butter and homemade jam.
This recipe is a bit like a yeast-raised quick bread. She tried a similar recipe before settling on this one for its consistency and taste. It is crispy on the outside and chewy on the inside and the crannies catch all of the butter and jam!
When baking during cold, dry winter months you may find a bit more liquid is needed in a baked goods recipe. I whisk my flour before measuring it, in recipes using volume instead of weight, just to be sure not to use too much flour.
I now know why they were craving this loaf. It has been perfect, toasted and served with soup for dinner but equally as delicious for breakfast, toasted with almond butter and a drizzle of honey.
We hope you enjoy the bread as much as we do and that you might be able to spare a loaf to share.
Happy baking!
- 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
- Grease two standard loaf pans, dust with cornmeal and set aside.
- In a medium bowl, combine the honey and water. Add the yeast and set aside to activate the yeast.
- In a separate bowl, sift the flour, salt and baking powder; set aside.
- In the bowl of an electric mixer, fitted with a paddle attachment, combine the milk, one cup of flour and the yeast mixture.
- Add the remaining flour and mix until you have a soft and very sticky dough.
- 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.
- Lightly brush the top of the loaves with butter and dust with cornmeal. Bake at 425ºF for 20-25 minutes.
- Remove from the pan and cool before slicing. Great toasted with butter and jam.
Recipe note:- When dividing the dough I found it easier to spread in the pan when my finger tips were buttered. The dough is very sticky.
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