English Muffin Bread

 

 

I could look at this loaf forever. What a beauty! The English muffin bread is so soft spongy and one of the most delicious breads I have eaten. I know we must slice breads once they cool off completely but I simply couldn’t resist eating a warm slice of this bread.

This is yet another recipe adapted from King Arthur Flour’s blog.

 

 

Happy baking .


Print Recipe
English Muffin Bread
Soft and spongy English muffin bread
Course breakfast
Servings
Ingredients
Course breakfast
Servings
Ingredients
Instructions
  1. Sift all the dry ingredients together.
  2. Add the remaining ingredients and mix well until combined.
  3. Lightly flour the kitchen platform / a wooden board and place the sticky dough.
  4. Start kneading the dough for about 8-10 minutes or until it turns smooth and elastic. [ Gently knead the dough by flattening it, bringing the edges together and then turning it over. Repeat this several times until you get a smooth elastic dough]
  5. Grease and line a loaf tin . [I used a 7 inch by 3.5 inch loaf tin]
  6. Shape the kneaded dough into a loaf and place it into the prepared tin with the seam side down. Brush the top lightly with oil. [This will prevent the dough from sticking onto the cling film once it rises]
  7. Cover with a cling film and set aside to rise. [Mine took about an hour. Let the dough rise till it is just above the rim of the loaf tin].
  8. Pre heat the oven at 180 degrees for 10 minutes. [This must be done when the dough has almost reached the desired height]
  9. Remove the cling film and bake in the pre heated oven at 180 degrees for 40 minutes or until the top turns a lovely shade of brown and feels hard to touch when tapped.
  10. Remove from the oven and transfer onto a wire rack after 5 minutes.
  11. Allow to cool for a couple of hours before slicing.
Recipe Notes
  • Oven temperature and time may vary. Bake until the top turns a nice shade of brown and feels hard to touch. In case the top starts browning faster you may tent it with aluminium foil after 20 minutes of baking.
  • This bread needs to be proofed just once. Isn't that great? All you got to do is knead it well [but gently]. So do take care that the dough is smooth and elastic.
  • It is a good idea to slightly grease the cling film before covering the dough. This will make sure that the dough doesn't stick to it and our loaf has a smooth top.

 

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11 Comments

  1. Hi Akila
    What a tall loaf! Difficult to imagine this tall one without eggs.
    Have you ever tried with WWF,? Wanted to know, if I can put some proportions or 100 percent WWF instead of APF??

    The load looks absolutely fantastic 😊

    • Thankyou Bharti. Yes this one does look gorgeous. I have tried this with 100 % whole wheat flour too. It turns out quite good. But personally I find whole wheat breads quite heavy so I prefer using 50% whole wheat . If you bake breads regularly then please go ahead and try the whole wheat version . If you are new to bread baking I think starting off with all purpose flour is a better idea.

  2. Hi Akila…firstly super bread….lovely inspirational shots…….i tried this yesterday….but
    1. can you tell wht is the cup measure you use …..
    2. the bread i bake has come out v well but the top is quite crumbly when cutting ….guess the flour to liquid ratio is wrong ….pl cld u share any feedback ?

    • Hi Girija Thankyou.
      I use 1cup= 250ml measure
      You can brush the top of your warm bread with butter and keep the crust soft. The other reason could be over baking. If the top starts to brown faster , you can cover it with aluminium foil after 15-20 minutes of baking

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