“Like an English muffin, in bread loaf form”
From Cook’s Country magazine, we got it from Lee & Sachi on Orcas Island.
Leite’s Culinaria has the full recipe that I’ve posted here:
- Butter, for the pans and plastic wrap
- Cornmeal, for the pans
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120°F (49°C)
Note that this English muffin bread recipe calls for bread flour and not all-purpose flour. And don’t even think about swapping all-purpose flour for bread flour or your English muffin bread will be a flop to the magnitude of a Bridget Jones-worthy kitchen flop. And keep in mind that bread flour absorbs more water than all-purpose flour, which means it turns into a wet, sticky dough that resembles pancake batter. Don’t freak. It’s supposed to be a lot runnier and goopier than typical American bread dough. Just take a breath and hang with our recipe instructions. Things will be fine.