English Muffin Bread Recipe - easy homemade bread recipe! No kneading! Simply mix the ingredients together and bake. Flour, honey, yeast, milk, baking powder, salt, and water. With its irresistible nooks and crannies, this bread is a delight to bake and savor. Toast it to golden perfection, slather on butter and jam, or create mouthwatering breakfast sandwiches.
Mix the yeast, honey, and water. Set aside. Sift the salt, baking powder, and flour. Add the milk and one cup of the flour to the yeast mixture. Blend well. Add the remaining flour and beat. You should have a very soft dough.
Grease two loaf pans and dust with cornmeal. Divide the dough into 2 loaf pans. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above.
Preheat the oven to 425ºF.
Dust the tops of the loaves with cornmeal.
Bake for 15 -20 minutes, until golden brown. Cool and slice.
Notes:
Do not overmix the dough. It will be loose and sticky.
I mix the dough by hand. You can make the bread in the bowl of a stand mixer fitted with the dough hook.
Can I use instant yeast? Yes. If using rapid rise yeast, you can skip proofing the yeast.
Variations/Additions:
dried cranberries or blueberries
pinch of cinnamon
chopped nuts like almonds or pecans
Can I use whole wheat flour? Yes. Whole wheat flour will come out more dense.
Can I freeze English Muffin Bread? Yes. Cool the bread to room temperature. Wrap the bread in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
When ready to serve the bread, thaw at room temperature.
Store bread in an airtight container at room temperature.