Sourdough English Muffin Bread
This light and fluffy sourdough english muffin toasting bread is exactly how it sounds. English muffins - in bread form! This recipe is for the home baker who loves english muffins and the ease of making a loaf of bread.
Equipment
- 1 mixing bowl
- 1 Bread Pan
- 1 Food Safe Thermometer optional
Ingredients
- 2-1/2 cups Flour All purpose flour or bread flour preferred. Can use a combo of any flour.
- 1 cup Water milk alternative or whole milk
- 1/2 cup Sourdough starter active sourdough or sourdough discard both work well. This is a great recipe to use sourdough starter discard sitting in your fridge!
- 2 tsp Sweetener sugar, agave or if not vegan- honey
- 1 tsp Salt
- 1 tsp Baking soda
- 1 TBSP cornmeal optional for dusting pan
Instructions
Bulk Fermentation Period
- In a large bowl, stir together the first three ingredients (flour, water and sourdough starter). Once stirred, cover the mixing bowl with plastic wrap or beeswax wrap. Allow to rest at room temperature on the countertop until dough has doubled in size. This could take as quick as 4 hours, or even 8-12 hours depending on the temperature of your home and strength of starter.
- After the dough has doubled in size, place the covered bowl into the refrigerator until you are ready to cook (12-48 hours). The longer the sourdough English muffin bread batter sits in the fridge, the more pronounced the sourdough flavor will be.
Knead Dough and Bake
- When ready to cook, remove the batter from the fridge. Add the salt, baking soda and sweetener of choice.
- Mix by hand incorporated in a large mixing bowl or on a floured surface until well incorporated.The bubbles will pop within the dough though it will have lots of bubbles when cooked.
- Oil, butter or grease a bread pan. Add cornmeal in the bread pan if preferred. Add the sourdough English muffin bread dough to the pan.
- Allow to complete a second rise in a warm place. The dough will get close to room temperature during this time and will double in size (to the top fo the loaf pan).
- Preheat the oven to 400 degrees Fahrenheit. Place the bread in the oven for 30 minutes. The crust will begin to turn brown. The crust may feel firm though it is important to check the interior temperature to ensure the loaf is cooked through and not gummy.Check with a food safe thermometer to ensure the bread is cooked in the interior. It will be 190-200 degrees.
- If the bread is not cooked within 30 minutes, reduce temperature to 375 degrees until cooked internally (about 10 minutes).Reducing the temperature will help the interior cook without the crust becoming overdone.
- Remove from the oven. After 3-5 minutes, shake the bread in the loaf pan to help loosen the edges.Place it onto a wire rack to ensure the loaf cools completely. Slice, serve and enjoy!
Video
Notes
Active Starter, Sourdough Discard and additional leavening agents
*Ensure the baking soda, salt and sweetener are completely incorporated within the dough. If not, the bread will have yellow / golden spots throughout where the baking soda was not mixed. It should not taste bad, but will have spots. Importance of Secondary Rise *Ensure the bread completes a second rise. If not, the bread will be more dense than if it rises to towards the top of the bread pan.
*Ensure the baking soda, salt and sweetener are completely incorporated within the dough. If not, the bread will have yellow / golden spots throughout where the baking soda was not mixed. It should not taste bad, but will have spots. Importance of Secondary Rise *Ensure the bread completes a second rise. If not, the bread will be more dense than if it rises to towards the top of the bread pan.
Nutrition
Serving: 1sliceCalories: 110kcalCarbohydrates: 23.1gProtein: 3.1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 192mgPotassium: 42mgFiber: 0.8gSugar: 0.7gCalcium: 1.25mgIron: 0.8mg
Tried this recipe?Let us know how it was!