Weather: 30 degrees, blue skies
What I’m listening to: Toby Mac, Christmas in Diverse City
English muffins are often pretty costly in Alaska, as are most decent breads, so I’ve been making them from scratch since we moved here. They are a labor of love, but are always worth it. But then I found this much quicker version of english muffins that comes in a loaf. Awesome.
Crunchy exterior, tender interior, pockets filled with honey butter gold. Quick and so much less work. One big fat yum. This bread only requires one rise -in the loaf pan- and bakes up in 25 minutes. After 10 minutes of cooling, I sliced it warm and threw it straight into the toaster. I’m going back for another slice.
English Muffin Bread with Honey Butter
Adapted from Better Homes and Gardens
Yields: 1 standard loaf
- 3c flour, divided
- 1/4t baking soda
- 2-1/2t yeast
- 1c buttermilk
- 1/4c water
- 2-1/2t sugar
- 3/4t salt
- Cornmeal for dusting (don't skip this)
- For Honey Butter:
- 4T butter, softened
- 2T honey
In stand-mixer bowl, mix half of the flour, yeast, and baking soda together.
Heat buttermilk, water, sugar, and salt in microwave safe dish, about 60 seconds. Stir (buttermilk will separate, don't be alarmed).
Gradually add milk mixture to the flour mixture, then add the rest of the flour. Knead quickly with dough hook attachment for 2 minutes.
Grease a loaf pan and dust with cornmeal. Form dough into a loaf and place in prepared pan. Dust top with cornmeal and place in oven with the light on to rise, 45 minutes.
Remove loaf and preheat oven to 400. Bake loaf 25 minutes. Remove from baking pan to cooling rack promptly.
In a dish, mix softened butter and honey until combined.
Slice bread and toast it thoroughly in toaster, on a high setting.
Spread with honey butter. Serve.
