I LOVE English Muffin Bread! I like it better than english muffins, actually ..at least I think so. I haven’t tested that theory in a while. This recipe is going on my list of “things to make VERY soon.”
Oh… Wow. This looks exceptionally good. I love English muffins, but this might overtake that love. I’d really like a slice with butter and jam right now! And the “bonus” loaf should do pretty well in the freezer and eliminate the “I should eat it all before it goes bad” thoughts.
I love everything about this post! (Also, I LOVE the new Beyonce album which you inspired me to purchase. Too good – and dirty! Wowee!) Back to toast – I want this toast so bad! Also, I did not know that toast is the new hipster food thing. I need to get back to the States ASAP so I don’t miss out on any more artisanal food trends, like a loser!
Yes to all of this! I’ve been wanting to make English muffins for a while, but every time I contemplate it I feel far too lazy to throw each one on the griddle. I think that English muffin bread is the perfect solution!
Also, you’re right on in your diagnosis of Kinfolk. At first I was seduced by the beautiful photographs, but the writing put me off and I couldn’t figure out why. Humour! It is always the secret ingredient that makes good writing great.
Reminds me of the first yeast breads I made when a young adult. Delicious toasted, but otherwise not much to write home about. I’m assuming my technique was at fault, LOL! IIRC, the Graham Bread recipe from the 79 Fannie Farmer book is the one I used the most, even after I learned what to do. Still tasty after all these years. (I’ve printed out my own copy and haven’t referred to the original in years.)
I’ve been baking English Muffin Bread for 35 years, when I got the 1979 edition of “Beard on Bread”. : ) The recipe was written for all-purpose flour as that’s what was generally available. I’ll have to try this version with bread flour.
What took them so long to (re)discover the taste and comfort of warm toast? The muffin bread toast looks delicious, bus as I’m not allowed milk and sugar I’ll keep to my home baked sourdough bread toast which tastes mighty good as well.
This muffin loaf sounds much easier to make than English muffins themselves. I will definitely try it out. I think the best English muffins can be found at Marks & Spencer if you visit the UK try them out, maybe they should think about a muffin loaf too!
Everyone please read Tim’s link to the Article about toast. I had read it before and was happy to be reminded of it.
Tim, your writing in this piece is beautiful: “a gentle reminder that sometimes the roots of things are in places we can’t imagine” and “the origins of the renewed popularity of toast to be full of love and tenderness and not irony or superficiality.
The link you provided about the toast and coconut shop and the woman behind it is haunting me. In a good way, but still. I can’t shake it, or stop thinking about her life. Thanks for sharing that link.
ohmygoodnesswhatisthismagic?! I am 29 weeks pregnant and, while I’m not craving anything, every time I’m asked what I want to eat, the only thing I feel like eating (aside from fruit) is an English muffin. I have two or three a day, which is kind of awful ’cause I don’t normally eat a lot of bread – even though I love it. I have sent this to the husband. I am so excited.
Thanks for doing this long, past-due post. My mom would routinely make homemade bread, when I was growing up. The best use of it, from the taste buds of even a small child – was as toast! I’ve tried to reproduce hers a time or two, for the sole purpose of toasting it. Your post is inspiring me to give it yet another whirl!
I’m sitting at work on a Wednesday morning with my cup of coffee staring at this buttered piece of bread. That almost burned edge of english muffin toast is making go insane. My brain is trying to mimic the flavor of toasted english muffin with butter while I stare.
Tim – if/when you come to San Francisco, you will have to stop by the Mill. It is the epitome of hipster toast. Also, out by the ocean, there’s a tiny little coffee shop that makes the most amazing cinnamon toast. I would say, “who knew” but you called it :)
This bread looks wonderful. Was just discussing the toast “fad” with friends recently, and I said that unfortunately, not many people seem to know how to make really good toast, so this is something I fully support! :-) My aunt used to make bread in coffee cans. Whenever I would go to her house overnight, she would make toast with cinnamon sugar and we’d sit up and watch British shows on PBS. Thanks for bringing back that memory!
As kids whenever we were sick my nanny would make us chicken and rice soup (‘canja’ in Portuguese) for meals and give us mini toast with butter and jam for snacks so can definitely relate to the nostalgia for good, simple toast.
English muffin bread is the best. There was a recipe printed in the Better Homes & Gardens cookbook (the… 2005 edition, maybe?) for it that I think is very similar. One of the best things I have ever done with it: mix in some chopped fresh rosemary, and then it only wants for butter. Mmmmmm.
Made this yesterday and haven’t been able to stop eating it.
Last night toasted, buttered, dipped in maple syrup. Then with eggs and marmalade (separate slices) for breakfast, then with arugula, tomatoes, and veggie pate for lunch today. Dinner will likely be some variation on Welsh Rarebit since I can’t seem to stop devouring it.
Each rise took longer than 30 minutes and I baked it for almost 45 minutes, but my apartment is cold and my oven inefficient.
The second loaf is in the fridge for baking later in the week (lesson: leave enough space in your container as the dough continues to rise pretty actively, even in the cold).
I’ve made this bread before, a couple of times, and I want to make it all the time. After seeing it on a show, I tried it and really can’t believe how easy it is…and it really tastes like English muffin, which I adore. You are so right – it needs to be really, really toasted!
I had to come back here to tell you that I was lured me into buying the latest issue of Kinfolk when I spotted that Fergus Henderson had been interviewed and… ugh. I think they might be trying humour in one of the articles but let’s just say that might not be the right route for them either…
since i first tried this a few weeks ago it has become a staple. my family ADORES it so, I haven’t been able to bake our usual loaf since! the toast is sublime. we sub about 20% whole wheat flour and it is just as amazing. thank you!
Good consistency But has a real distinctive odor, not pleasant! Think it’s too much yeast! That’s why I would not make this bread again. Followed recipe and turned out well etc. Re color, size etc. Except for this odor!
Made this recipe today. You’re quite right, it’s very easy even for those of us who’ve never opened a pack of yeast before. And delicious!
I was unsure if it would turn out as I only had baking powder (not baking soda) and packets of active dry yeast (not labelled rapid rise or instant). Gladly the recipe worked out perfectly so perhaps those ingredients are interchangeable. The loaves look and taste exactly as expected. No odd odor as Nora reported and a spot-on English muffin flavor and texture. Thanks!
I made english muffins the real way once and (shaping individual patties, rolling them in cornmeal and searing on both sides before baking), while they turned out delicious, it sure was a lot of work! This loaf was incredibly easy and absolutely had that yeasty, almost metallic, airy quality of a true english muffin. How delightful!
My mother-in-law made this bread every time we were visiting. Now with Thomas’ English Muffins at over $4.00 for a pack of 6 I have decided it’s time to start baking again. This bread is so much better than the muffins and I am can save so cash.
I owned a bakery which I sold last year. I made engish muffin bread and it was delicious. The ingredients in my recipe were similar to yours except I didn’t use any baking powder. What is purpose of baking powder? Maybe to get larger holes in the bread?