English Muffin Bread

This bread is probably the best of both the quick bread and yeast bread worlds: quick and easy to throw together, but with just long enough of a rise to develop a nice yeasty flavor and lightness in the bread. All in all, this loaf was fast, fragrant, tasty, and satisfying to make as well as eat.

It is named after and billed to be similar to English muffins, with the craggly holes and crisp exterior. We definitely found that to be the case, and it was even sturdy enough to be used as sandwich bread, which I was worried it might not be suited for due to its tender and porous qualities.

If you're worried about yeast breads, this is a good primer because there's no kneading or worrying about correct hydration/gluten development prior to the rise since the dough is more akin to a batter. Mix, pour into loaf pan, let rise, and bake!

Try it for your next rainy Saturday afternoon baking project! Then cut a thick slice, toast it, spread it thickly with Nutella and/or jam and eat with a cup of tea. That's the life.

Recipe is here.