Savor the irresistible aroma of freshly baked English Muffin Bread! Our recipe for English Muffin Bread delivers all the nooks and crannies you love, perfect for toasting and slathering with butter.
In the bowl of an electric stand mixer, combine 2 cups of flour, yeast, sugar, salt, and baking soda. Add the warm milk and water and beat on low for 30 seconds. Scrape down the sides of the bowl and beat on high for 3 minutes. Mix in the remaining 3 cups of flour. Do not knead. The dough will be thick and sticky.
Spoon batter into two loaf pans and sprinkle the top of each loaf with cornmeal.
Cover loosely with plastic wrap sprayed with non-stick cooking spray. Let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375 °F. Grease two 8-1/2-in x 4-1/2-inch loaf pans and sprinkle the bottom of the pans with cornmeal.
Let bake for 25 to 35 minutes or until golden brown. Remove loaves from the pans immediately and allow the bread to cool completely on a wire rack.
Notes
After spooning an equal amount of bread dough into the two loaf pans, wet your fingertips with water or vegetable oil to keep the dough from sticking to your hands and push it into the pan.Original recipe provided by Taste of Home Books, The Complete Guide to Country Cooking, 1998.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.