English Muffin Bread Muffins

The title sounds repetitive, I know, but there really isn't another name to call these muffins.

While preparing my breakfast for work the other morning, I realized I needed to add English muffins to the shopping list. Then, I recalled having recently made a fantastic English muffin bread and considered whether I could make muffins instead of bread. This became today's project, and they turned out wonderfully!

This bread recipe is very straightforward, requiring only one rise and no kneading.

Ingredients:

2 Tbsp dry active yeast

1 Tbsp honey

¼ cup warm water

5½ cups all-purpose flour

2 tsp kosher salt

¼ tsp baking powder

2¼ cups warm milk

cornmeal, for dusting the pans

Instructions:

Preheat the oven to 425ºF.

Mix the yeast, honey, and water. Set aside.

Sift the salt, baking powder, and flour.

Add the milk and one cup of the flour to the yeast mixture. Blend well.

Add the remaining flour and beat. You should have a very soft and sticky dough.

Lightly coat the muffin pans with grease and sprinkle with cornmeal.

Spoon the dough into the muffin cups, lightly spray with oil, and use the back of a large spoon to smooth the muffins.

Set them aside in a warm area until the batter has doubled in size and reaches or slightly exceeds the top of the pans.

Dust the tops of the loaves with cornmeal (optional).

Bake for 15 -20 minutes, until golden brown. Cool and slice.