English Muffin Bread

A simple homemade bread recipe that makes a large 4 x 13" Pullman pan-sized loaf of bread that has the same flavor and airy texture as traditional English Muffins.

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slices

Prep Time 20

Cook Time 20

Proofing 30

Total Time 1 10

Ingredients

2 Tbsp yeast
1 Tbsp honey (or granulated sugar)
¼ cup warm water
2 tsp salt
¼ tsp baking powder
2 ¼ cups warm milk
5 ½ cups all-purpose flour
small amount butter for the pan
small amount cornmeal for the pan

Instructions

In a stand mixer bowl, mix together the yeast, honey, and warm water (around 105 to 115º Fahrenheit). Allow the yeast to rise for 5 to 10 minutes.
Add the salt, baking powder, warm milk (also 105 to 115º F), and one cup of flour. Turn the mixer on low and mix until fully combined. Add the rest of the flour or enough to give you a soft, goopy dough. It will not be a well-formed dough like other bread doughs. (Refer to above photos.) Allow to knead for 3 to 4 minutes.
Grease the 4" x 4" x 13" Pullman bread pan with butter, then lightly coat with cornmeal. Alternatively, do the same process with two small loaf pans.
Pour or spoon the dough into the prepared loaf pans. Cover and set aside in a warm location to double (about 30 to 45 minutes). Meanwhile, preheat the oven to 425º Fahrenheit.
Before baking, dust the top of the bread with cornmeal. Bake for 20 to 25 minutes, or until the loaf sounds hollow when tapped. (Smaller loaves may only need 15 minutes.)
Allow the bread to cool completely, then slice. The bread is best enjoyed toasted.