English Muffin Batter Bread

English Muffin Batter Bread

This bread has the nooks and crannies of an English muffin, and it’s especially good for toasting. To make the bread, all you have to do is spend 5 minutes putting the ingredients together, walk away for 45 minutes, and then bake – you’ll have fresh, homemade bread in less than 90 minutes. Yes, that’s a lot longer than it takes to get bread from the store, but the results are tastier and healthier.                                                                                                              

  • Oil or butter and cornmeal or flour for dusting pan
  • 1 1/2 cups whole-wheat flour
  • 1 tablespoon active dry yeast (1 ½ packets)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 tsp baking soda
  • 1/2 cup milk
  • 3/4 cup hot water
  • 1/2 to 1 1/4 cups all-purpose flour (see below for details)

Grease a loaf pan. Dust the bottom and sides with cornmeal or flour.

In a large bowl, mix wheat flour with the yeast, sugar, salt, and baking soda.

Combine the milk and hot water. In the microwave or on the stovetop, heat the milk and water to about 110-120 degrees, very warm to the touch, but not too hot – like bath water.

Add the warm milk and water to the flour mixture and stir to combine. Add 1/2 cup of the all-purpose flour and stir to combine. You are aiming for a soft dough – thick, but not so thick that, with effort, you couldn’t stir it with a spoon. To get to this consistency, continue to add flour gradually, until you can’t stir it in with a spoon anymore. You probably won’t need all of the flour.

When the dough is smooth and the flour is incorporated, pour into prepared pan. Cover with plastic wrap or a damp towel and allow to rise for 45 minutes to an hour. Depending on the size of the loaf pan, it may puff slightly over the sides of the pan. While the dough is rising, preheat oven to 400 degrees.

Uncover the loaf and bake for 22-27 minutes, until golden brown.

Yield: 1 loaf


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