English Muffin Bread

Donna is an inspiration. First the chicken enchilada soup, now the english muffin bread. She made a yeasted version just before Christmas that looked absolutely delicious. Since I don’t do yeast, I adapted her recipe to sourdough.

The bread is wonderfully fluffy with a snow white crumb from the milk.

For one loaf you need:

  • 160g lievito madre (at peak) (or 200g batter like sourdough)
  • 240g warm milk (only 200g if you use a batter like sourdough)
  • 360g all purpose flour
  • 7g salt
  • 1 Tbsp sunflower oil
  • 1 Tsp sugar

Mix everything and knead the dough until the windowpane test is successful. It’s a very stiff dough, so be patient.

Give the dough about 20 minutes of rest, it makes shaping easier. Divide the dough into two equal portions, then shape them each into a ball. Place the balls in a prepared loaf pan and let the bread rise until it’s doubled in size.

Pre-heat your oven including a baking steel or pizza stone to 200°C / 400F.

Bake the bread with steam for about half an hour. Core temp should be 87-88°C / 190F.

Let the bread cool in the pan for a few minutes before turning it out placing it on a cooling rack.

Only slice once it’s completely cold, and enjoy a slice or two with jam or a chocolate spread. It’s good as is, but also makes fantastic toast.

2 responses to “English Muffin Bread”

  1. Your version of the bread looks delicious!! Can you tell me how to change the measurements to cups etc? I would love to try your sour dough recipe also-I am NOT use to this kind. Need help.

    Liked by 1 person

  2. Hey Donna, it’s half your original recipe, so you can use the salt, sugar and oil accordingly.
    1 cup batter like sourdough, a bit less than a cup of milk, 3 cups flour


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