We LOVE english muffins around these parts. Slathered with peanut butter or homemade strawberry jam, made into breakfast sandwiches…you get the idea.
I’ve made individual english muffins like the ones you buy at the store, but it’s a long, involved process. You have to make the dough, shape it into rounds, dry-fry it in a pan, and finish the muffins in the oven.
Why not get all the yum with less work? Thanks to my trusty stand mixer and a couple of loaf pans, all we have to do is mix, rise, and bake.
4 teaspoons yeast
2 Tablespoons sugar
1 cup warm water
1 teaspoon salt
5 cups flour
1 1/2 cups warm milk
1/2 teaspoon baking soda
Combine all ingredients in your stand mixer (or mix by hand) until all ingredients are thoroughly combined. You’ll end up with a sticky, wet dough.
Scoop/pour the dough into two greased loaf pans and put in a warm place to rise for 45 minutes to 1 hour.
Then bake in a 375F oven for 20-25 minutes until the tops are toasty brown. Remove bread from the pans and place on a wire rack to cool. Slice, toast, and serve!
How will you top your english muffin bread?