Sourdough English Muffin Bread
Sourdough English muffin bread with classic texture and tang.
Print Pin Servings: 10 slices
Calories: 170kcal
Cost: $3.50
Equipment
- 1 Large mixing bowl For mixing and fermentation
- 1 Kitchen scale Accurate measurements
- 1 9x5" loaf pan For shaping and baking the dough
- 2 Kitchen towels For covering during rising
- 1 Bench scraper Helpful for shaping
- 1 Cooling rack To cool the bread post-bake
Ingredients
- 0.5 cup Active sourdough starter At peak activity
- 1.5 cups Warm water Around 90°F
- 1 tablespoon Honey or sugar For flavor and fermentation
- 3.5 cups Bread flour
- 1.5 teaspoon Salt
- 1 tablespoon Olive oil
- Cornmeal For dusting pan and top
Instructions
- Mix starter, water, and honey.
- Add flour and salt to form sticky dough.
- Cover and let rise overnight (8–12 hours).
- Dust loaf pan, shape dough, and place into pan.
- Rest dough for 2–3 hours until it crowns over the rim.
- Bake at 425°F for 35–40 minutes until golden and sounds hollow.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.5g | Sodium: 250mg | Potassium: 85mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 20IU | Calcium: 10mg | Iron: 1.5mg