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English Muffin Bread
Featuring a lightly crisp exterior and an airy, chewy interior, this loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.
Yield 1 (8½ x 4½-inch) loaf
Ingredients
- 2 1/2 cups (318g) bread flour
- 1 tablespoon (12g) granulated sugar
- 2 1/2 teaspoons (7.5g) kosher salt (see note)
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 1/4 teaspoon (1.25g) baking soda
- 2/3 cup (160g) water
- 1/2 cup (120g) warm milk (120°F/50°C to 130°F/54°C)
- 2 tablespoons (28g) vegetable oil
- Cornmeal or semolina flour (for sprinkling)
Instructions
- Lightly spray an 8½x4½-inch loaf pan with baking spray with flour; sprinkle with cornmeal or semolina flour.
- In a large bowl, whisk together bread flour, sugar, salt, yeast, and baking soda.
- In a small bowl, whisk together water, warm milk, and oil. Add milk mixture to flour mixture, stirring just until combined. Cover and let stand at room temperature for 15 minutes.
- Preheat oven to 400°F (200°C).
- Using a rubber spatula, fold dough onto itself a few times until dough is more elastic. Spread dough into prepared pan and flatten top with wet fingertips. Sprinkle cornmeal or semolina flour onto dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough almost fills pan, 25 to 30 minutes.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil during final 5 minutes of baking to prevent excess browning.
- Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.
Pro Tip: For an even more flavorful loaf, cover and refrigerate your dough overnight at the end of step 5. Let it come to room temperature and then let stand while your oven preheats.
Review & Comments
Judith | •
Can I use your platinum sourdough yeast for this?
Hi Judith,
Yes you can substitute 1 packet of the sourdough for the platinum. Make sure to use the entire packet to ensure the proper amount of yeast is added.
Happy Baking!
DEBBIE SHUKLA | •
Can I substitute active dry yeast for Platinum Yeast? Do I use the same ratio? Thanks!
Hi Debbie,
Yes you would substitute 1:1. Your rise time in step 5 will just be slower maybe twice as long.
Happy Baking!
Donna Buckley | •
Could the dough be used to form a pizza crust? A local super market sells pizza dough labeled “English Toasting Bread” dough for pizza, and it does make a wonderful crust. The sell it fresh, and suggest that the dough be used in immediately, and they also sell it frozen for use later. I’m not able to locate a recipe for “English Toasting Bread”. I’ve made this recipe several times, and it’s wonderful. I’m just curious to know how to make a similar pizza crust. Thanks!
Hi Donna,
We have not tried to do before but I think you could try. In theory pizza dough is similar to bread dough.
Happy Baking!