James Beard’s English Muffin Bread Recipe
James Beard’s English Muffin Bread recipe is warm, cozy and very simple. This bread has a soft crumb and a lovely crust. It tastes just like English muffins but in an easy loaf shape.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet instant yeast
- 1 cup warm milk
- ¼ cup warm water
- ¼ teaspoon baking soda
- 2 tablespoons cornmeal for pan dusting
Instructions
Prepare the loaf pan
- Grease the loaf pan lightly. Dust inside with cornmeal to create the classic muffin-style texture.
Mix dry ingredients together
- Add flour, sugar, salt, baking soda and yeast into a large bowl. Whisk gently until everything looks evenly mixed.
Add warm liquids
- Pour warm milk and warm water into the bowl. Make sure they are warm, not hot, to protect the yeast.
Stir to form sticky dough
- Use a spoon to mix until dough forms. It will be sticky and thick, which is completely normal and perfect.
Transfer dough to loaf pan
- Spoon the dough into the prepared loaf pan. Spread gently with spoon so the surface looks even.
Let dough rise
- Cover pan loosely. Leave it in a warm place. Wait until the dough rises and puffs almost to pan top.
Preheat the oven
- Preheat your oven to 375°F or 190°C. Hot oven helps create perfect crust with lovely airy inside.
Bake the bread
- Place the pan in the oven carefully. Bake until the top is golden brown and the loaf feels firm.
Cool the bread
- Remove bread from pan and place on a cooling rack. Let cool fully so crumb sets and slices cleanly.
Slice and enjoy
- Cut into thick slices. Toast lightly if you love crunch. Add butter, honey, or jam and enjoy happily.
Notes
- Warm liquids help yeast rise better
- Do not overheat milk or yeast dies
- Sticky dough is normal, avoid extra flour
- Let bread cool before slicing for neat pieces
- Toasting makes flavor stronger and texture perfect