It’s no secret that I have a weakness for bread. I love the way it tastes and smells. But more than that, I adore making it from scratch. Cinnamon rolls, sandwich loaves, you name it.
Whether you’re a baking novice or connoisseur, you must add this English muffin bread recipe to your repertoire. It’s effortless (dump some ingredients in a bowl and chuck the dough in the oven once it doubles in size) and the final product is superior to what you’ll find at the grocery store. I promise that what it lacks in looks, nooks and crannies, it makes up for in flavor.
Bake a loaf of this English muffin bread and you’ll see why it’s become a staple in my kitchen. You can toast and smear it with butter and fruit compote, or use it as a base for grilled cheese and croque monsieur. The bread will be gone before you know it.
Recipe adapted from King Arthur Flour.
- cornmeal, to sprinkle in pan
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup milk
- ¼ cup water
- 2 tablespoons coconut oil (see notes)
- Grease a 9"x5" loaf pan. Dust with cornmeal and shake out excess.
- In a large bowl, combine the flour, yeast, sugar, salt and baking soda.
- In a medium bowl, heat milk, water and coconut oil until warm - about 30 seconds in the microwave should do. Add to the dry mixture and stir everything until it comes together to form a shaggy ball. Scoop dough into the prepared pan and smooth the top. Cover loaf with a clean kitchen towel and let rise until doubled in size, 1-2 hours.
- About 15 minutes before dough has finished rising, preheat oven to 400 degrees.
- Bake for 24-28 minutes until golden brown.
- Remove pan from the oven and let cool for 5 minutes. Then turn out bread onto a wire rack to finish cooling.
