Bread Machine English Muffin Bread

5 from 3 votes

Bread Machine English Muffin Bread

Soft, tangy english muffin bread with all the chewy nooks-and-crannies of classic english muffins, in a sandwich-loaf shape. The vinegar and baking powder are the secret ingredients. An easy bread machine recipe with 1 1/2 lb and 2 lb amounts.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread Machine, Bread Maker

Servings: slices (2 pound loaf)

Author: Ashley Adamant

Ingredients

Liquid Ingredients (add first):

1 1/2 tsp apple cider vinegar or white vinegar
1 1/4 cups milk lukewarm
1/3 cup water see notes
2 1/2 Tbsp butter cut into pieces or melted

Dry Ingredients (on top of wet):

4 1/2 cups All Purpose Flour or bread flour
2 tsp sugar
2 tsp salt
3/4 tsp baking powder
2 3/4 tsp SAF instant yeast or 3 1/4 tsp active dry yeast

Optional:

1 to 2 Tbsp cornmeal for coating added during the final rise; see notes

Instructions

Add liquid ingredients to the bread pan first: vinegar, milk, water, butter.
Add the flour on top, covering the liquid completely.
Make a small well in the flour. Place the sugar, salt, and baking powder around the edges, and the yeast in the center.
Select the Basic White cycle, light or medium crust setting.
Press start. Watch the first 2 to 3 minutes of kneading. The dough should form a smooth ball; it will be slightly stickier than typical sandwich dough. Add 1 tablespoon of water if dry, or 1 tablespoon of flour if wet.
Optional cornmeal coating: about 1 hour before the cycle ends (after the final punch-down, during the second rise), open the lid and either sprinkle cornmeal on top of the dough or gently roll the dough in cornmeal, then return to the machine.
Let the machine complete the cycle.
Remove the loaf onto a wire rack. Cool completely (at least 1 hour) before slicing. Best toasted.

Notes

1 1/2-Pound Loaf Ingredients:

1 tsp apple cider vinegar (or white vinegar)
1 cup (240 ml) milk, lukewarm
1/4 cup (60 ml) water, see below
2 Tbsp (28 g) butter, cut into pieces or melted
3 1/2 cups (420 g) all-purpose flour
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 tsp baking powder
2 1/4 tsp (7 g) SAF instant yeast (also sold as bread machine yeast)

1-Pound Loaf: Cut the 2-pound amounts in half.

Water amount: May vary by 1 to 2 tablespoons depending on the humidity in your kitchen and the absorbency of your flour. Watch the dough during the first 2 to 3 minutes of kneading and adjust 1 tablespoon at a time as needed.

Yeast conversions:

SAF instant yeast or bread machine yeast: 2 3/4 tsp (2-pound) / 2 1/4 tsp (1 1/2-pound). Same product, interchangeable 1:1.
Active dry yeast: add 1/2 tsp extra and dissolve in the water for 10 minutes before starting. Not compatible with the delay timer.

Vinegar and baking powder are essential. Skip either and you'll get a normal white bread, not english muffin bread.

Milk substitutions: Almond, oat, soy, or coconut milk all work in equal amounts. Reader-tested.

Butter: Cold cut into pieces or melted, both work. Don't use hot butter (it warms the dough).

Cornmeal coating (optional, for the authentic english muffin look): Sprinkle on top during the final rise, or roll the dough in cornmeal after the final punch-down for full coverage.

Storage: 4 to 5 days at room temperature in a bread bag. Best toasted. Do not refrigerate. For longer storage, slice and freeze.

Nutrition