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Sourdough English Muffin Bread

Sourdough English Muffin Bread Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 cup sourdough discard, unfed
  • 1 cup whole milk
  • 2 tbsp cornmeal, divided

Method
 

  1. Preheat oven to 375°F (190°C). Butter a 9x5 inch loaf pan and dust with 1 tbsp cornmeal.
  2. Whisk flour, sugar, salt, and baking soda in a large bowl.
  3. Stir the discard and milk together in a separate bowl until combined.
  4. Pour wet ingredients over dry and stir just until no dry flour remains.
  5. Scrape batter into the pan, smooth the top, and sprinkle with remaining 1 tbsp cornmeal.
  6. Bake 45 to 50 minutes, until deep golden and a toothpick inserted in center comes out clean.
  7. Cool in pan 10 minutes, then turn out onto a rack. Slice and serve toasted.

Notes

If your kitchen is cool, the batter may take a few extra minutes to bake through. The loaf is done when the internal temperature hits about 200°F (93°C) on an instant-read thermometer. For the nookiest crumb, slice the bread thick and toast it until the ridges turn dark brown.