Homemade No-Knead English Toasting Bread.
I’m a huge English muffin fan! They’re the perfect size for a quick bite to eat, freeze well, and are delicious with butter or jelly (or homemade apple butter). I’ve been meaning to make some from scratch, but just haven’t felt like I had the time to form each little circle of bread. Luckily, there is another way to make English muffins- as a loaf! Here is my easy (and delicious) Homemade English Muffin Bread Recipe!
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If you’ve never had English muffin bread (AKA English toasting bread) before, it has the same type of texture as an English muffin, with the same nooks and crannies that help hold your butter or jelly. You can eat it as-is, but like English muffin pucks, English muffin bread is best when toasted.
Homemade English Muffin Bread Recipe
Makes 1 loaf of English muffin bread, which makes approximately 12 slices.
Ingredients
3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon baking soda
1 packet (.25 ounce, or 2 1/4 teaspoons) instant yeast (AKA rapid-rise yeast, not to be confused with active dry yeast)
1 ¼ cups whole milk (or dairy free milk- I like to use almond milk when baking)
2 tablespoons vegetable oil (or oil of your choice)
Non-stick cooking spray
Cornmeal to sprinkle in pan
Directions
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.
2. Heat the milk in the microwave or in a sauce pan on the stove until hot. Ideally it would reach 130 degrees Fahrenheit. If you have a cooking thermometer, stir the milk well before testing the temperature to ensure an accurate read. Add the hot milk and the vegetable oil to the flour mixture.
3. Use an electric hand mixer to beat the mixture at medium speed for 1 minute, or beat by hand for 3 minutes, until the dough is smooth and elastic. The dough will be very soft and sticky.
4. Grease an 8 ½ x 4 ½ inch loaf pan with non-stick cooking spray, then dust the bottom and sides with cornmeal.
5. Scoop the dough into the pan. Cover the pan with a clean dish towel and place in a warm location to rise just until the dough reaches the top of the pan, approximately 1 hour.
6. Bake the bread at 400 F for 25 minutes until it is golden brown on the top. The internal temperature of the bread should reach 190 F.
7. Allow the bread to cool in the pan for 5 minutes, then turn it out onto a cooling rack to cool at room temperature. Slice the bread, toast, and serve with butter and jam. Store leftover bread in an airtight container. If you want a container for your bread that will add to your home’s decor, check out this bamboo roll top bread box on Amazon. I also love this pretty teal metal bread box (it’d look lovely in an aqua blue themed kitchen)! Just make sure to wrap your bread in plastic wrap, a plastic bread bag, or a linen bread bag to keep your bread fresh the longest.
Tips: The thinner you slice the bread, the easier it is to toast it crispy like an English muffin! This bread also makes a great sandwich bread.
There’s nothing like fresh, home baked bread! This homemade English muffin bread would pair perfectly with coffee or tea for a tasty afternoon snack!
Have you ever had an English muffin loaf before, or just the usual English muffin pucks?
Homemade English Muffin Bread Recipe
- Yield: 1 loaf (approx. 12 slices) 1x
Description
If you love English muffins, then you need to try them as a loaf! Here is how to make homemade English muffin bread! It’s so delicious toasted!
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 packet (.25 ounce, or 2 1/4 teaspoons) instant yeast (AKA rapid-rise yeast, not to be confused with active dry yeast)
- 1 ¼ cups whole milk (or dairy free milk- I like to use almond milk when baking)
- 2 tablespoons vegetable oil (or oil of your choice)
- Non-stick cooking spray
- Cornmeal to sprinkle in pan
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.
- Heat the milk in the microwave or in a sauce pan on the stove until hot. Ideally it would reach 130 degrees Fahrenheit. If you have a cooking thermometer, stir the milk well before testing the temperature to ensure an accurate read. Add the hot milk and the vegetable oil to the flour mixture.
- Use an electric hand mixer to beat the mixture at medium speed for 1 minute, or beat by hand for 3 minutes, until the dough is smooth and elastic. The dough will be very soft and sticky.
- Grease an 8 ½ x 4 ½ inch loaf pan with non-stick cooking spray, then dust the bottom and sides with cornmeal.
- Scoop the dough into the pan. Cover the pan with a clean dish towel and place in a warm location to rise just until the dough reaches the top of the pan, approximately 1 hour.
- Bake the bread at 400 F for 25 minutes until it is golden brown on the top. The internal temperature of the bread should reach 190 F.
- Allow the bread to cool in the pan for 5 minutes, then turn it out onto a cooling rack to cool at room temperature. Slice the bread, toast, and serve with butter and jam. Store leftover bread in an airtight container.
Notes
The thinner you slice the bread, the easier it is to toast it crispy like an English muffin!
This bread also makes a great sandwich bread.
You might also be interested in: No-Knead Artisan Bread
