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Easy English Muffin Bread

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Makes 1 English Muffin Loaf

Who doesn’t love a good English Muffin for breakfast on the weekend?
Well, now you can have it in loaf form! This English Muffin Bread takes just over 1 hour to make from to start to finish. Amazing!

This bread is similar to store-bought “Crumpet Bread”, with a light airy texture and is delicious lightly toasted and smothered with homemade butter.

Ingredients:

  • 1/4 cup warm water
  • 1 tbsp honey (or you can use sugar)
  • 7g sachet of instant yeast
  • 2 1/4 cups bread flour or plain flour
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 cup warm milk
  • 2 tbsp melted butter, cooled or any oil (I used nuttelex spread) 
  • cornmeal for dusting (optional, but gives the loaf a great texture)

Method:

  1. Grease a loaf tin with butter or with oil spray and then dust with a bit of cornmeal. 
  2. In a jug, mix together the water, honey and yeast. Set aside to froth up.
  3. In a large bowl, mix together the flour, salt and baking powder. Then add the warm milk, yeast mixture and melted butter/oil and give it a good mix. The consistency should be in between a batter and a dough. 
  4. Spoon the dough into the greased loaf pan. Cover with greased plastic wrap or a tea towel and set aside for 30-45 minutes or until the dough has doubled and is at the top of the loaf tin. 
  5. Preheat oven to 220ºc (convection). Dust the top of the loaf with more cornmeal and bake for 20-25 minutes. Cool before slicing. 

Click here if you love English Muffins, or if you’d like some Breakfast Patties for your English Muffin Bread!

 

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