Country-style English muffin bread
If you like homemade English muffins, you'll really enjoy this English muffin bread. It's so much fun to make and tastes just like English muffins. You can slice the bread as thinly or as thickly as you like. It's great to use for breakfast sandwiches and BLTs.
- 3 cups of all-purpose flour
- 1 tablespoon Splenda or sugar
- 1-1/2 teaspoons seasoning salt
- 1/4 teaspoon baking soda
- 1 tablespoon of rapid-rise yeast
- 1 cup of oat milk
- 1/4 cup of water
- 2 tablespoons of canola oil
- 1-2 tablespoons of cornmeal to sprinkle inside the bread pan and over the bread dough right before baking
- 2 tablespoons of butter to grease the bread pan plus 1 tablespoon of melted butter to brush on the top of the dough
For best results, use a bread cylinder baking pan.
First, sift the flour four times before using it. Set aside.
In a pan, heat 1 cup of oat milk and 1/4 cup of water over low heat until it becomes lukewarm. Then remove the pan from the burner. Add the yeast and allow it to sit for a couple of minutes.
Now, add the prepared milk mixture to a large bowl and add the sifted flour, 1 tablespoon Splenda or sugar, 1-1/2 teaspoons seasoning salt, 1/4 teaspoon baking soda, and 1 tablespoon of rapid-rise instant yeast. Combine well.
Knead the dough with your hands for about eight to ten minutes, or until it comes together well. The dough should not be very sticky at this point, but if it is, add more flour.
Grease your bread pan with butter. For this recipe, I use a stainless steel bread cylinder baking pan. If you don't have a pan like this, use whatever you have, but preferably aim for a skinnier pan. If you don't mind what shape your English muffin bread is, by all means use a regular-sized bread pan.
Sprinkle 1 tablespoon of cornmeal inside the greased pan. Tilt the pan from side to side and turn it while it's tilted to make sure the cornmeal is evenly distributed on the inside of the pan.
Next, place your dough inside the prepared pan. Then sprinkle the top of the dough with cornmeal. Cover the pan. Allow your dough to rest in a warm place for about an hour.
Bake in a 375-degree oven for 35-45 minutes. Flick the bread with your finger to check for doneness. Your bread will sound hollow inside when it's fully baked.
Allow your English muffin bread to cool, then slice it as thin or as thick as you want. Serve and enjoy!
Tin cans can also be used in a pinch; just make sure that you take the paper off the outside of the cans and half your dough. Grease your tin cans well. Then fill the cans half-full.
If you haven't already checked out my article on Newsbreak where I made my English muffin casserole, please do because it's really yummy too.