This recipe is based on one for English Muffin Bread from Restless Chipotle. I use the King Arthur bun pan to make these English muffin or crumpet-like buns. They are very moist with an open crumb. This batter can also be made into a loaf by scraping the batter into a buttered loaf pan, letting rise 30-45 minutes, and baking 15-20 minutes at 425°F.
- 1 tablespoon instant yeast
- 2 tablespoons warm water
- 1½ teaspoons honey
- 260 grams all-purpose flour
- 1 teaspoon kosher salt
- ⅛ teaspoon baking powder
- 1 cup plus 2 tablespoons warm (120°F - 125°F) milk
- Lightly butter the wells of the bun pan.
- Mix yeast, honey, and warm water in a large bowl. Set aside.
- Stir the flour, salt, and baking powder together.
- Add the milk to the yeast mixture and stir, followed by about one cup of the flour mixture. Blend well.
- Add the remaining flour and beat to bring all the ingredients together. The dough should be very soft and “goopy.”
- Spoon about 95 grams of batter into each well of the bun pan.
- Let rise in a warm place for about 30-45 minutes, until the batter just reaches the top of the wells. Preheat oven to 400°F. (For me, in an oven with the light on, I give it about 30 minutes, then remove and let continue to rise on the counter for another 10 minutes while the oven heats.)
- Bake for about 10 minutes. Cool before slicing and toasting.