English Muffin Loaf (yes, you read that right)…

English Muffin Loaf – all the crunchy crust, and nooks and crannies you need without the shaping and griddling fuss! Let’s get baking!!

Growing up, English Muffins were a treat.  A processed, enriched wheat flour piece of heaven that was reserved for special occasions.  I loved separating the little “muffin” with the tip of my knife, and double-toasting each half to crunchy, craggy, butter-sopping amazingness.  

I wanted to give my kids the same childhood experience and, while I love them to bits, bread-making hasn’t always been a strength of mine.  The thought of  kneading, rolling, cutting and griddling bits of dough was a little too much to bear…so, I turned to one of my favourite go-to resources on all things baking, and found this recipe from America’s Test Kitchen.   It’s a great recipe for those of you who are new to bread-making and want to Make-it-Count tomorrow morning by waking up to an amazing slice of crunchy, chewy, nook-y and cranny-y English Muffin bread!  

LET’S GET BAKING because this English Muffin Loaf is:

CRUNCHY

CHEWY

CRAGGY

BUTTER-SOAKING

SATISFYING

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English Muffin Loaf (yes, you read that right)…

Author: Maggie Frith

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This English Muffin Loaf is amazingly crunchy, chewy, nook-y and cranny-y.So, grab your apron and Let's Get Baking!!

Ingredients

• 5 cups (27.5 ounces) bread flour
• 1 1/2 tablespoon rapid-rise, instant yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 3 cups whole milk, 120 degrees
• cornmeal, for dusting

Instructions

1. Preheat oven to 375°F with rack in middle position.
2. Grease two 8 1/2 by 4 1/2 inch loaf pans and dust with cornmeal.
3. Whisk together flour, yeast, sugar, salt and baking soda in large bowl.
4. Stir in hot milk and mix until combined.
5. Cover bowl with greased plastic wrap and let rise in warm, draft-free place, until doubled in size (approximately 30 minutes).
6. Gently stir dough and divide between prepared pans, using greased spatula to push dough evenly into corners of pans. Cover pans with greased plastic wrap and let rise in warm, draft-free place, until doubled in size (approximately 30 minutes).
7. Remove plastic wrap and bake until well-browned and center of loaf registers 200 degrees, approximately 30 minutes. Rotate pans half-way through baking.
8. Let cool in pan, 10 minutes, then remove bread from pans and let cool completely on rack, about an hour. Slice, toast, slather in butter and enjoy!