Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter (fed and bubbly)
• 300g warm milk (whole or 2%)
• 30g unsalted butter, softened
• 20g honey or sugar
• 10g fine sea salt
• 1 teaspoon instant yeast (optional, for a faster and more reliable rise)

For the Pan

• 2 tablespoons cornmeal
• Butter or nonstick spray for greasing

Equipment

• Large mixing bowl
• Stand mixer (optional)
• 9×5-inch loaf pan
• Plastic wrap or clean kitchen towel
• Wire cooling rack

Instructions

Step 1: Mix the Dough

In a large bowl, combine the warm milk, active sourdough starter, and honey. Stir until the starter is mostly dissolved.

Add the bread flour, softened butter, salt, and instant yeast (if using). Mix until a shaggy dough forms.

Knead by hand for 8–10 minutes, or with a stand mixer for 6–8 minutes, until the dough is smooth, soft, and slightly tacky.

Step 2: First Rise

Place the dough in a lightly greased bowl and cover.

Let it rise at room temperature for 4–6 hours, or until nearly doubled in size. If using instant yeast, the rise may take only 2–3 hours.

Step 3: Shape the Loaf

Grease a 9×5-inch loaf pan and sprinkle the bottom and sides generously with cornmeal.

Turn the dough onto a lightly floured surface and gently shape it into a rectangle.

Roll it tightly into a log, pinching the seam closed.

Place the dough seam-side down into the prepared loaf pan.

Sprinkle a little more cornmeal over the top.

Step 4: Second Rise

Cover the loaf pan loosely and let the dough rise until it crowns about 1 inch above the rim of the pan. This usually takes 2–4 hours, depending on room temperature.

Step 5: Bake

Preheat the oven to 375°F (190°C).

Bake for 35–40 minutes, or until the loaf is golden brown and the internal temperature reaches 200–205°F (93–96°C).

If the top browns too quickly, loosely tent it with aluminum foil during the last 10–15 minutes of baking.

Step 6: Cool

Remove the loaf from the pan immediately after baking and cool completely on a wire rack for at least 1 hour before slicing.

For the best English muffin texture, toast each slice before serving.

Serving Suggestions

Enjoy toasted with:

• Butter and honey
• Strawberry or raspberry jam
• Peanut or almond butter
• Cream cheese
• Avocado and a fried egg
• Breakfast sandwiches with bacon, egg, and cheese
• Smoked salmon and cream cheese
• Cinnamon sugar butter

Storage

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Up to 1 week.
• Freezer: Slice and freeze for up to 3 months. Toast slices directly from frozen.

Tips for Success

• Use an active, bubbly sourdough starter for the best rise and flavor.
• Cornmeal gives the loaf its classic English muffin texture and appearance.
• Avoid adding too much extra flour; a slightly tacky dough produces a softer crumb.
• Toasting enhances the loaf’s signature crispy edges and airy interior.
• For a stronger sourdough flavor, refrigerate the dough overnight after the first rise, then shape and bake the next day.

Flavor Variations

Whole Wheat English Muffin Loaf

Replace 25–30% of the bread flour with whole wheat flour for a heartier loaf.

Honey Oat Loaf

Add ½ cup rolled oats to the dough and sprinkle more oats on top before baking.

Cinnamon Raisin

Mix in 1 teaspoon cinnamon and ¾ cup raisins for a sweet breakfast loaf.

Everything Bagel

Top the loaf with everything bagel seasoning before baking for a savory twist.

Cheddar Herb

Fold in 1 cup shredded sharp cheddar and 1 tablespoon chopped fresh chives or rosemary.

Approximate Nutrition (Per Slice)

• Calories: 170
• Protein: 6g
• Carbohydrates: 31g
• Fat: 3g
• Fiber: 1g
• Sugar: 2g