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I have seen English Muffin Bread on a lot of the food social media sites I visit and have always thought that is such a good idea. No special machine needed or press needed for the traditional looking English muffin. This recipe is quite simple and has the corn meal look and flavor of the English muffin we all have come to know. I don’t know about you, but whenever, I go out for breakfast, I order one of these muffins on the side. They have so much flavor and who does not love the way the butter melts in to those crannies.
English Muffin Bread
I made this English Muffin Bread to go along the side of my Mexican Frittata. The firmness of the bread is the perfect compliment to the fluffiness of the frittata. It is also so tasty. Go ahead and put some butter on the bread. The bread has a really good crust. The corn meal is dusted in your loaf pan and then dusted on top of the bread. The corn meal really brings that flavor that is so familiar in an English muffin.
Ingredients
The dry ingredients; the milk being heated up, and then, the wet and dry ingredients mixed into a dough ball.
Dry Ingredients
Thermometer in Milk
Dough Ball
The corn meal dusted loaf pan and the dough in the loaf pan.
Corn Meal in Loaf Pan
English Muffin In Loaf Pan Pre-Bake
The final bread dripping with butter.
English Muffin Bread Plated
English Muffin Bread
Putting a twist on to the breakfast classic by turning an English Muffin into a bread loaf.
Ingredients
- 3 tbsp Corn Meal
- 2 1/2 Cups Bread Flour
- 1 Pkg Rapid Rise Yeast
- 1/2 tbsp Granulated Sugar
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1 1/4 Cup Milk Heated to 120 Degrees
Instructions
-
Lightly grease an 8×4 inch loaf pan and sprinkle with 2 tablespoons of the cornmeal.
In a large bowl combine dry ingredients.
Heat up milk to 120 degrees.
With mixer on low, slowly pour in milk.
Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl.
Transfer dough to prepared loaf pan, spreading out into all corners.
Sprinkle with the remaining tablespoon of the cornmeal and cover with plastic wrap.
Allow to rise in a warm location for 90 minutes.
Remove plastic prior to baking.
Preheat oven to 375 degrees.
Bake for 30 minutes.
Allow bread to cool in pan before removing to cutting board.
Slice, add butter and enjoy!
This bread looks like the perfect English Muffin Bread! Love that you included step by step pictures, makes cooking so much easier!
I do that because so many readers want to know.
I’ve never heard of such a thing! This looks so delicious. Thank you for sharing!
Thx. Try it. It is wonderful.
Totally just ate an english muffin for breakfast this morning. I bet this tastes even better. I love to add a touch of butter and jam to the top of mine!
English muffins have so much flavor by themselves. I love just a little butter.
YUM! This recipe looks soo good and seems pretty easy. Thanks for sharing!
It is a great substitute without a muffin tin for the bread.
Mmmm I love English muffins, I will definitely have to give this a try! Isn’t homemade bread the best? Store bought just cannot compare 🙂
The smells in your kitchen are worth all the effort.
Hate to admit this, but I could probably eat that whole loaf!
I am so there with you Patty.
This is my first time seeing this and I have to agree that it’s a great idea. I’ll definitely have to give it a try 🙂
Let me know if you do. You will not be disappointed.
Love homemade bread, looks delicious!
Nothing better and the smell in the kitchen is divine.