English Muffin Bread
A no-knead, one-bowl English Muffin Bread with all the nooks and crannies you love. Easy to make, perfect for toasting, and ready in about an hour.
Equipment
- 9x5 loaf pan
- Large mixing bowl
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast 1 standard packet
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup warm milk about 110°F
- 1/4 cup warm water
- 2 tbsp cornmeal for dusting pan and top
Instructions
- Prep the pan: Grease a 9x5 loaf pan and dust all sides generously with cornmeal.
- Mix dry ingredients: Whisk flour, yeast, sugar, salt, and baking soda together in a large bowl.
- Add liquids: Pour in warm milk and warm water. Stir until a sticky batter forms. Do not overmix.
- Fill the pan: Spoon batter into the prepared pan, smooth the top with a wet spoon, and sprinkle cornmeal over the surface.
- Rise: Cover loosely and let rise in a warm spot for 45 minutes, until the dough crowns just above the rim.
- Bake: Bake at 375°F (190°C) for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
- Cool: Rest in the pan for 5 minutes, then transfer to a wire rack. Wait 15 minutes before slicing.
Notes
- Always proof your yeast if it is more than a few months old.
- Do not add extra flour - the sticky batter creates the open crumb texture.
- Toast slices before serving for the best flavor and texture.
- Freeze pre-sliced loaf for up to 2 months.