As most of you know, I used to own and operate my own bakery/bistro. My specialty was making fresh made-from-scratch yeast breads. I made some type of fresh bread every day and sold LOTS of bread along the way!
I put most of the recipes I developed in a cookbook “Secrets of a Professional Baker” and I’ve slowly been demonstrating how those breads were made through YouTube videos. So, here’s yet another bread revealed!
This bread is fabulous. It has the flavor and texture of traditional English muffins, but it’s baked in a loaf. (Making individual English muffins will be for another video!) Truly, it’s not hard to make with just a little know-how and equipment. I share that know-how in my videos. I gear them for novice bread bakers, so anyone could make the bread recipes I share.
If you’re interested in adopting a copy of the cookbook, follow this link and you’ll be able to purchase one copy directly from the publisher. (Scroll down the page and click the picture of the cookbook.)
There’s a YouTube link to my demonstration video below the following recipe. If you enjoy English muffins and haven’t made this bread, I urge you to take a little time to put it together. You get to enjoy what bread should taste like!
English Muffin Bread
Makes 2 Loaves (8″ x 5″ pans)
1 lb, 10 oz (5-1/4 cups) bread flour (or use half bread flour and half all-purpose flour)
4 tsp sugar
1/2 oz (or 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a stand mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it’s OK (if desired) to form loaves right away. Letting the dough rest first for 10 minutes is optional. However for best flavor, do allow it to rest 10 minutes before forming loaves.
On a lightly floured board, divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of each loaf with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Cover with waxed paper or plastic wrap then place a towel on top. Allow bread to rise on top of a preheated oven (at 375F) for about 20 minutes.
After dough has risen, remove towel and waxed paper and place loaves in oven with the rack in the middle. Bake for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack.
For additional tips on making this bread, please do watch the video below. Enjoy! Judi
Thank you SO MUCH Judi for this great recipe! I am an avid baker and bake different type of breads including sourdough one for many years, also sweet yeast breads (I am a bread lover!).I love english muffins and used ATK recipes in the past. It was OK but not great.Yours is GREAT!! I discovered your video a couple days ago and already baked your bread two times.Only changes I made is I added a little sourdough starter. Will try your oatmeal bread next! Thank you very much again. Happy baking!
Hi Natasha! Thank YOU for commenting and sharing your experience with the bread recipe! I’m glad it worked well for you. Let me know how the oatmeal bread recipe works for you. I sold a LOT of that in the bakery! Enjoy!!
Have only recently found your utube channel; love it and you! Where may I purchase your cookbook? I want to become a bread baking expert and feel you are the person to help that happen.
Thank you so and I’ll see you in HEAVEN
Hi Sandie! My cookbook can be purchased at http://www.thebookpatch.com/BookStore/secrets-of-a-professional-baker/ce88be4d-d7e7-487e-918e-426f62b1535c Thanks for asking!