English muffin bread with homemade apricot butter is the perfect breakfast, snack or side option. Crisp toasted bread slathered in velvety sweet apricot butter is the perfect combination to round out any meal.
Why Choose English Muffin Bread?
The Homemade English Muffin Bread Recipe:
all-purpose flour: just regular all purpose flour works.
instant yeast: I like to use an active dry yeast.
granulated sugar: helps to activate the yeast.
teaspoons salt: I use kosher salt.
baking soda: also used for leavening purposes.
warm milk (around 110°F or 43°C): make sure the milk is warm. If it is too hot it will kill your yeast. If the milk is cold it wont activate it properly.
Cornmeal, for dusting
How To Make English Muffin Bread:
Apricot butter is the perfect topping for this delicious bread. It’s slightly sweet, super velvety and makes for the perfect compound butter for any bread or toast.
Serve this butter on top of the English muffin bread or use it on top of pork chops or in grilled cheese!
Freeze the leftovers so you can have this delicious butter for up to 6 months.
Other Serving Suggestions:
Other Bread Recipes:
If you are a bread lover like I am try these delicious bread recipes.
English Muffin Bread Recipe:
English muffin bread is perfect for jams, jellies, butter or any nut butter.
- 3 and 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 and 1/2 cups warm milk (around 110°F or 43°C)
- Cornmeal, for dusting
- In a large mixing bowl, combine the flour, instant yeast, sugar, salt, and baking soda. Mix well.
- Gradually pour in the warm milk while stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
- Knead the dough for about 5 minutes until it becomes smooth, elastic, and slightly sticky. If using a stand mixer, knead on medium-low speed.
- Grease a 9x5-inch loaf pan and sprinkle the bottom with cornmeal to prevent sticking.
- Transfer the dough into the prepared loaf pan, smoothing the top with wet hands or a wet spatula.
- Sprinkle additional cornmeal on top of the dough, covering it lightly.
- Cover the pan loosely with a clean kitchen towel and let it rise in a warm place for approximately 45-60 minutes or until the dough has doubled in size.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of the rising time.
- Bake the bread for about 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the pan and place it on a wire rack to cool completely before slicing.
- Serve with apricot butter (recipe follows).
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Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 123mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 3g
Lucious apricot flavor whipped into velvety butter is the perfect toast topper.
- 1/2 cup salted butter, (preferably Kerrygold brand), softened
- 2 tablespoons apricot jam
- 1 teaspoon Kosher salt
- Mix all the ingredients together until smooth and combined.
- Place in a plastic container and refrigerate until you are ready to use or wrap in saran wrap and freeze up to 6 months.