english muffin bread

28 Mar

I found this recipe several weeks ago on and have made 6 loaves since then. The family loves it.  In fact, as they are consuming the last slice, they will ask me, with a full mouth, to make more.  Let’s not forget our manners, children 🙂

So when I got the mail last week, I was pleasantly surprised to see Cook’s Country featuring an article on english muffin bread.  I felt like I was on the cutting edge of all things trendy in the culinary world.  Their version is slightly different from the one I have been using, using hot milk instead of water.  I know Cook’s does exhaustive research on recipes, and frankly they have never failed me, but I have been so happy with this recipe that I don’t think I’m going to switch.

 English Muffin Bread

  • 2 3/4 cups warm (not hot) water
  • 1 tablespoon kosher salt
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1 tablespoon plus 1 1/4 teaspoons instant yeast
  • 5 3/4 cups all-purpose or bread flour
  • 2 Tbsp. melted butter
  • cornmeal

Stir all ingredients together (except melted butter) in a large mixing bowl until combined.  The dough will be shaggy and very sticky.

Spray a piece of plastic wrap with non-stick spray and cover bowl.  Let dough rise in a warm place for about an hour or until it looks bubbly and puffy.

Spray 2 loaf pans with non-stick spray and place a handful of cornmeal in each pan.  Tilt the pans, coating the interior completely  Tap out the excess cornmeal.

Divide the dough evenly between the two pans (they should be no more than half way full.  If needed, prepare another pan for any excess).

Spray another piece of plastic wrap with non-stick spray and lay loosely over each loaf pan.  Let rise in a warm place until the dough looks bubbly and puffy and has risen to the top of the edge of the pan.  Preheat the oven to 350 degrees while the dough is rising.

Remove plastic wrap and bake for 30 minutes.  Brush the top of each loaf with melted butter.  Bake for an additional 10 minutes or until they are just lightly golden brown.

Remove from the oven and turn the loaves out onto a cooling rack.  Brush again with melted butter.  Cool completely before slicing.

Recipe from

Using the Weight Watcher’s Recipe Builder, each loaf has 37 PointsPlus.  If you slice into 16 slices, each slice has 2 PointsPlus.


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