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Two slices of English muffin bread, one with jam, on a white plate. A loaf of English muffin bread on a cutting board with raspberry jam in the background.
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5 from 3 votes

Toasted English Muffin Bread

Author: Barbara Bakes LLC

Equipment

Ingredients

  • 5 ¾ cups 709 grams all-purpose or bread flour
  • 1 tablespoon kosher salt
  • 1 tablespoon plus 1 ½ teaspoons sugar
  • 1 tablespoon plus 1 ¼ teaspoons instant yeast or about 1 ½ packages
  • 2 ¾ cups warm water not hot

Additional Ingredients

  • non-stick cooking spray
  • cornmeal
  • 4 tablespoons melted butter

Instructions

  • In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Add water and mix with a sturdy spoon or dough whisk until dough is evenly moist with no dry pockets. The dough will be shaggy and very sticky.
  • Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for about an hour or until it looks bubbly and puffy and has risen to about double its original size, about an hour.
  • While the dough rises, spray 2 standard loaf pans with non-stick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the cornmeal coats the side and bottoms of the pans. Tap out any excess cornmeal.
  • Spray your hands with non-stick cooking spray and use them to divide the dough evenly between the pans. (Or use a plastic bench scraper to divide the dough.) The pans should be no more than halfway full. If you need to, spray and cornmeal an additional loaf pan for any excess.
  • Cover the pans loosely with plastic wrap sprayed with non-stick cooking spray. Let rise in a warm, draft-free place until the dough looks bubbly and puffy again, and has risen with the top of the dough dome just peeking above the edge of the pan about 30 minutes.
  • While the dough is rising, preheat the oven to 350°F.
  • Place the pans on the center rack in the oven and bake for 30 minutes. After 30 minutes, brush the tops of the loaves with about half of the melted butter. Bake for an additional 10 minutes.
  • Immediately turn the loaves out onto a cooling rack and brush all of the surfaces generously with remaining melted butter. Cool completely before slicing.

Notes

The bread can be stored, tightly wrapped, at room temperature for up to a week. If you do not think you can eat it in that time, wrap the cooled, unsliced loaves with two layers of plastic wrap and cover that with one layer of foil before storing in the freezer for up to 3 months. They can be thawed or simply sliced from their frozen state before toasting.