We cannot get enough of this bread. It is awesome for me because it still has all those little crinkles and cringes that I love in my English muffins, but it is also great for him because this is great sandwich bread. It has a better size for it and all your insides stay inside the two slices of bread. This one is so easy and so delicious. My favorite part is lathering it with butter or jam because they get stuck inside the little crinkles and infused in there are positively delicious!
Check out what our friends over at Restless Chipotle had to say about this:
“This easy English muffin bread recipe has all of those nooks and crannies and craters of an English muffin but in a quick, no-knead loaf. It’s fragrant and has that distinct flavor that we all love.”
Ahh yes, the fragrance in this bread is unlike any other.
Ingredients
5 1/2 cups Gold Medal flour
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups McArthur warm milk
Butter and cornmeal for greasing and dusting the pans
Instructions
Mix the yeast, honey, and water. Set aside.
Sift the salt, baking powder, and flour.
Add the milk and one cup of the flour to the yeast mixture.
Blend well.
Add the remaining flour and beat.
You should have a very soft, goopy dough. Yes. I said goopy.
Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.
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Quick Tip: Freeze any leftover loaves or future use
Thanks again to Restless Chipotle for this amazing recipe.
What is MacArthur milk???