Straightforward English Muffin Bread {New and Improved}

This English muffin bread holds all of the delight of soppy, chewy English muffins however is a lot simpler to make! It’s good for toasting!

English muffin bread makes the most effective bread for toasting! This new and improved recipe makes two loaves and features a sourdough variation for extra of that traditional, tangy English muffin taste.

Dough Combined By Hand

The dough for this simple English muffin bread is combined by hand. No kneading. No stand mixer.

There’s a excessive ratio of water to flour. That’s essential in order that the beautiful little holes seem whereas rising and baking which end in the most effective nooks and crannies for toasting later.

It additionally means the dough is kind of sticky. Don’t panic. Don’t run for the hills. Don’t abandon the recipe. Arm your self with some cooking spray or olive oil to grease yo’ little fingers, and also you’ll be good to go.

Combine the dough till it comes collectively in a shaggy mass of a ball and no flour spots stay. No intense mixing or kneading. Simply combine with gusto till it seems fairly cohesive.

As soon as the dough has risen, divide it into two items. Use calmly greased fingers to get it right into a semblance of a loaf form (don’t stress, it’s going to look rustic) and plop it in a greased 8 1/2X 4 1/2-inch loaf pan.

Let it rise till delightfully and noticeably puffy (sigh, why is bread one of many few issues that appears so cute puffy?). Then, bake till golden.

Sourdough Variation

The recipe, as written, produces slices of baked bread with all of the great texture of a traditional English muffin. I’ve already mentioned this, however I’ll repeat it no less than 6 1/2 extra occasions: that is the greatest bread for toasting. The top. Interval.

Nonetheless, if you wish to add a little bit of tang to imitate the flavour of English muffins, including sourdough starter can do the trick!

Make-Forward Suggestions

• The combined dough (common or sourdough model) may be refrigerated for twenty-four to 48 hours earlier than shaping into loaves and baking.
• This course of can even assist develop a extra pronounced, yeastier taste.
• If doing so, press greased or oiled plastic wrap on to the floor of the dough and seal in a coated container to stop dry spots forming on the highest of the dough.
• Take the dough out of the fridge 45 to 60 minutes earlier than shaping into loaves after which let rise and bake as directed within the recipe.

Whereas I’ll by no means not champion the advantages of toasting this English muffin bread (solely 5 1/2 extra mentions to go), it truly is tremendously scrumptious untoasted, too. Butter and jam barely non-compulsory.

It’s insanely tender and squishy, and it inserts the most effective reminder into your life and mine that nothing, and I imply nothing, can beat a recent loaf of bread for bringing immediate happiness and good vibes.

Straightforward English Muffin Bread

Yield: 20 to 24 slices (2 8 1/2 X 4 1/2-Inch loaves)

Prep Time: 15 minutes minutes

Prepare dinner Time: 28 minutes minutes

Rising Time: 2 hours hrs 30 minutes minutes

Complete Time: 3 hours hrs 13 minutes minutes

• 3 cups (726 g) heat water, about 100-110 levels F
• 1 tablespoon immediate or lively dry yeast
• 1 tablespoon granulated sugar
• 1 tablespoon desk salt
• 5 ¾ cups (817 g) all-purpose flour

Prepare dinner ModeStop your display screen from going darkish

• In a big bowl, add the water, yeast, and sugar. Let sit till the yeast is bubbly and foamy, 2 to three minutes.

• Add the salt and two cups of the flour. Combine with a dough hook, spoon, or spatula till mixed. Add the remaining flour and blend till the dough comes collectively in a shaggy ball and no dry streaks stay. You could need to ditch the stirring utensil, grease or calmly flour your fingers, and blend by hand till it comes collectively. The dough might be fairly sticky; that’s regular.

• Cowl the bowl and let rise till the dough has doubled (it is going to be very puffy).

• Calmly grease two 8 1/2 X 4 1/2-Inch loaf pans with cooking spray. Utilizing greased fingers, calmly punch down the dough and divide into two equal items.

• Collect up one portion of dough in greased fingers and rapidly and calmly form right into a tough semblance of a loaf form. Dump into one of many ready pans. Repeat with the opposite half of dough. The loaves are supposed to look a bit tough and rustic.

• Cowl the bread pans and let the loaves rise till the bread is 1/2 to 1-inch above the sting of the pan. Towards the tip of rising time, preheat the oven to 350 levels F.

• Bake the bread for 25 to half-hour till golden on high and baked by way of. Take away from the oven and switch the loaves onto a wire rack to chill fully.

• The bread is scrumptious toasted (or untoasted!) with butter and jam.

Sourdough Variation: for a easy sourdough variation (which helps add the attribute tangy taste of traditional English muffins), lower the water to 2 1/4 cups and the flour to five cups and add 1 1/2 cups fed or discard sourdough starter with the nice and cozy water, yeast and sugar. If utilizing ripe and bubbly sourdough starter, you may lower the yeast to 1 to 2 teaspoons. I haven’t examined this recipe omitting the yeast fully.
Make-Forward: the combined dough (common or sourdough model) may be refrigerated for twenty-four to 48 hours earlier than shaping into loaves and baking. If doing so, press greased or oiled plastic wrap on to the floor of the dough and seal in a coated container to stop dry spots forming on the highest of the dough. Take the dough out of the fridge 45 to 60 minutes earlier than shaping into loaves. 

Creator: Mel

Course: Bread

Delicacies: American

Methodology: Bake

Recipe Supply: from Mel’s Kitchen Cafe, tailored from this old recipe to make two loaves as a substitute of 4 and adjusting portions of flour, yeast and water to supply a lighter, fluffier loaf