Thursday, July 11, 2013

English Muffin Bread

Yes, you read it right.  This bread is the bomb.  Here is how I found out about this bread.  I was perusing the bread store a few months ago and they were out of the bread I wanted.  I came across this bread that looked like it might work, didn't even look at the name of it when I bought it.  I got home and when I took it out of the bag, I wondered what in the heck I bought that for, and then realized it was the bread I picked up in place of my regular bread.  I toasted some up, slapped on a little butter and topped it with a poached egg.


I don't know why.  Some questions can't be answered in words.  They have to be tasted.  It has a beautiful course texture and the way it crisps/toasts up is just a beautiful thing!

I went back last week and they no longer carry it.  WHAT?!?  I almost threw a tantrum much like a 4 year old, I didn't, but don't think every ounce of my being didn't WANT to.  So now what do I do?!?!  Ohhh yea, I make my OWN.  Duh.  This recipe is from the King Arthur website.  I just googled a recipe and tried it.  VERY easy, very, very easy.   Yea, pretty awesome in my opinion.  So if you decide to make it, let me know what you think.  I am making another loaf this weekend.  Put a poached egg on top.  Trust me.  I am going through some major poached egg phase, it is a little out of control but, hey, it is what it is.  Get these things together.....

3 cups all purpose flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp instant yeast (this is one of those little envelopes worth)
1 cup milk
1/4 cup water
2 tbsp vegetable oil
cornmeal (for dusting)

Preheat your oven to 400 degrees F.  You could wait and do this while it is rising but I always do it first or I forget.

Mix in a large bowl, the flour, sugar, salt, baking soda and yeast.  In a separate bowl mix together, milk, water and oil.  Microwave it until it reaches 120 degrees F.  Stir well before taking the temp, as the micro causes hot spots and you want an accurate reading.  IF you do not have a thermometer, stick your finger in, it should feel hot, but not so hot you couldn't take a bath in it.  That sounds odd, but, it is how the King Arthur people say to do it if you don't have a thermometer so take it up with them!

Now pour the hot liquid over the dry ingredients.  Beat on high for 1 minute.  The dough will be soft.  Now transfer into a greased and dusted with cornmeal loaf pan.  Level it out as best you can and cover.  Let it raise until the dough comes to the top of the pan.  Bake for 22-25 minutes.  Remove from oven and let cool 5 minutes before removing and cooling on a cooling rack.  Let cool completely before slicing. 

Trust me, your bread life, will NEVER be the same!

Your "poached eggs on toast for every meal lately" Chefwannabe


  1. Do you think I could use the GF flour from King Arthur and coconut oil?

    1. I wish I knew for sure Kathy! I say give a try, and let me know how it comes out. Definitely go for it! Thanks for reading!

  2. Just made this, adding some ground flaxseed and oat bran, and subbing one cup of King Arthur White Wheat Flour. Soo good and took me one hour start to finish. Will be fabulous toasted with butter and honey. :-D

    1. Awesome! I DREAM about this bread toasted with a poached egg on top!! Thanks for stopping by!

  3. Going to try this soon--or have my Culinary Arts student daughter to make it. I've wanted a recipe for English muffin bread ever since buying some at a bakery in New York State over 20 years ago! So I totally understand your love affair for this bread!

  4. America's Test Kitchen or Cooks Country made a loaf of this one time on TV. As I recall, it was pretty good.