Shortly after Jesse and I got married we were hired by Class Afloat, I knew there would be Atlantic crossings in my future so it was time to hunt down recipes and save them for ideas in the near future. At this point in my life I was really interested in bread and was looking to experiment with different styles of making it, that’s when I came across the idea of making an English muffin style bread in a loaf pan. You get the same great squidgy textured marked with air bubbles but I’m not having to individually shape a ton of them and individual is not the name of the game when you have to cook for 60 people for the first time.
One great thing about this bread that also makes it a bit odd is it’s a batter bread, meaning it’s a really wet dough, but because of that it comes together in a third of the time as regular bread. The bread is mixed in a stand mixer with a paddle attachment, you beat it until long strands of gluten begin to from and the dough looks stretchy. Then you plop it into a greased loaf pan and let it rest for an hour before it gets baked for only 20 minutes! It’s so fast that it quickly became my go to breakfast bread when I couldn’t find any time throughout the day before to get the job done.
Use this bread like you would any ol’ English muffin, as part of a simple breakfast toasted and spread with butter, cut a hole in it for Cyclops toast or as the base for a small tower of eggs Benedict.