English Muffin Bread

<span itemprop="name">English Muffin Bread</span>


  • 5 ½ c flour
  • 2 tbsp. yeast
  • 2 tsp. salt
  • ¼ tsp. baking powder
  • 1 tbsp. honey
  • 2 ½ c milk
  • 1/2 -3/4 c water


  1. Into the bowl of a stand mixer fitted with a paddle attachment add the dry ingredients.
  2. Turn the machine on its lowest setting and pour in the liquids.
  3. Set a time for 6 minutes and add more water if needed, you are looking for a gloopy smooth dough that pulls away from the sides of the bowl in thick strings.
  4. Grease two loaf pans and divide the dough between the two, I find it helps to use a spatula dipped in water to prevent things from sticking.
  5. Cover loosely with a tea towel and rest for 1 hour, check it after 45 minutes, if the bread is toughing the towel remove it, it becomes a sticky disaster if it touches the towel. The loaf is ready to bake when it doubles in size.
  6. Preheat the oven to 425F and bake for 20-25 minutes.
  7. For best results let it cool completely before slicing, toast and serve with butter.

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