The first time I put on my muffin hat and griddled English muffins, I wasn’t a fan. The sheer labor and logistics involved in making them weren’t fun. They’re not muffins in the “scoop batter and bake” sense. They involve yeast, proofing dough, and griddling each and every muffin. Instead of making individual English muffins, I started forming the dough into loaves that I could bake and then slice. Yes, some of the labor is still there, but it’s less finicky because you don’t have to worry about griddling the muffins in batches. You get the same yeasty flavor of the English muffins in a sliceable loaf of bread.
Bread Flour vs. All-Purpose Flour
The goal for English muffin bread is to be chewy, and bread flour, with its higher protein content, will give your bread that characteristic. You can use all-purpose flour in this recipe, but it won’t be as chewy as the original recipe. Substitute all-purpose flour for the bread flour 1:1.
Tips for Making English Muffin Bread
Make the full recipe. Trust me on this one. My philosophy is: if it requires more than an hour to make, the recipe better make enough to make it worthwhile. Because this bread freezes so well, I recommend making the full batch so you’ll have an extra loaf in case of an “I need some bread” emergency.Take your time. The starter needs to rise and begin to fall before mixing with the rest of the dough. That’s what will give your finished loaves that malty, yeast flavor. For an even deeper flavor, you can let your starter rise and deflate slightly, then transfer it to the fridge for 24 hours before using it. Just cover the bowl (or transfer it to a large, covered container) and store it in the fridge. You will need to remove the starter from the fridge 20 minutes before mixing, so the starter is the same temperature as the rest of the ingredients. Customize the top. The cornmeal sprinkle is a nod to the cornmeal bottoms of English muffins. You can omit it or sprinkle a few pinches of semolina, sesame seeds, poppy seeds, or simply leave the tops plain.
How to Serve English Muffin Bread
I’ve used this English muffin bread to make grilled cheese sandwiches, savory French toast, or, when it gets a bit stale, stuffing to serve with poultry. Or you can always serve it simply sliced and toasted with a generous slather of your favorite butter, jam, or preserves.
Storing and Freezing
Store the cooled, baked bread wrapped in plastic wrap, in a bread bag, or another airtight container, at room temperature for 3 to 4 days. Freshen up the flavor by toasting the sliced bread to your preferred toastiness. You can also freeze English muffin bread for up to 3 months. Wrap it well in plastic film and a layer of foil to protect it from freezer burn. Thaw the bread, while still wrapped, at room temperature.
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After 10 minutes, there may be a small amount of dough stuck to the bottom of the mixing bowl while the rest of the dough should have formed a ball around the dough hook. Remove the bowl from the mixer and cover it with a clean towel. After placing the dough into the pans for the final rise, preheat the oven to 375°F (190°C). Bake the bread loaves until the tops are golden brown and the loaves sound hollow when tapped, 20 to 25 minutes. Allow the loaves to cool for at least 20 minutes after removing them from the oven to get the best slices. Store excess bread in a container or tightly wrapped for up to 4 days. Leftovers slices are best toasted. Love the recipe? Leave us stars below!
