Sourdough English Muffin Bread
If you love the flavor and texture of English muffins but prefer the convenience of slicing into a loaf of bread, this sourdough English muffin bread is the perfect recipe for you. It has the same tangy flavor and nooks and crannies you love in English muffins, but in a loaf form that's perfect for toasting and slathering with butter and jam.
Equipment
- 1 loaf pan
Ingredients
- 1 cup fed sourdough starter
- 2 cups milk
- 2 tablespoons sugar or honey
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
Instructions
Mix the Dough:
- In a large bowl, combine the fed sourdough starter, milk, and sugar (or honey). Stir well until the starter is fully dissolved into the mixture.
- Gradually add the flour to the starter mixture, 2 cups at a time. Stir to incorporate the flour. For the final 2 cups, it’s best to use your hands to ensure the flour is thoroughly mixed in.
First Rise:
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest on the counter overnight, or for at least 8 hours. The dough should rise and become bubbly.
Add Baking Soda and Salt:
- After the first rise, punch down the dough. Lightly flour your countertop and spread out the dough on the surface. Sprinkle the baking soda and salt evenly over the dough. Knead the dough for about 5 minutes to ensure the baking soda and salt are well incorporated. If the dough is sticky, add a little more flour as needed.
Shape the Loaf:
- After kneading, shape the dough into a loaf. You can either form it into a traditional loaf shape or place it directly into a greased 9x5-inch loaf pan.
Second Rise:
- Cover the loaf pan with a kitchen towel or plastic wrap and let the dough rise in a warm place for about an hour, or until it has doubled in size.
Bake the Bread
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, place the loaf pan in the preheated oven. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
- Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
This sourdough English muffin bread is perfect for toasting, making sandwiches, or simply enjoying with a smear of butter. The sourdough starter gives it a delightful tang, while the baking soda ensures it has those signature nooks and crannies. Enjoy your homemade bread!