Gluten-Free English Muffin Bread

If you're looking for something that's fast, maybe you have a guest coming that follows a gluten-free diet and you're not prepared, this is the perfect bread. 

Hi, I'm Jess Meyers. I'm one of the instructors at the Baking School. Today we're gonna make gluten-free English muffin bread. 

It's buttery, it's delicious, has the English muffin nooks and crannies, it's got the cornmeal, and if you didn't know it was gluten-free, you wouldn't know it was gluten-free. 

Okay, first things first. We're gonna grease and cornmeal that pan. A little spritz. Some nice generous cornmeal. Get up the sides, like to go all the way up the sides. So there we go. Next step, we're gonna heat our milk and our water and our butter. I need 284 grams of milk. It's going right in my pot here. Next is 57 grams of water. And then my 28 grams of butter right in my pot. And I'm gonna pop it on the stove and heat it up. I don't want it too hot. The butter will be melted, it should have no simmer whatsoever. So when you start to see the butter melt, that would be a good time to check, make sure you don't overheat it. If I'm using a thermometer, 120-130 range. If I'm not using a thermometer, it should feel uncomfortable to my finger. Here we go, I'm gonna put some dry ingredients in the bowl. I need 360 grams of my bread flour. This is my base. In it goes. Up next is gonna be my sugar. I need some yeast. We need nooks and crannies, so in goes the yeast. Some salt and some baking soda. Give that a good mix. Butter's nice and melted. I'm gonna pour and mix. And I'm gonna mix like I mean it. There we go. Oh yeah. Yep, getting thick, thoroughly mixed. Ready with the egg. And we're gonna get that mixed. Egg goes in after, so we don't cook it. I just added my liquid, that was right in the range of 120 to 130. And if my hot liquid gets poured on my raw egg, I could have scrambled eggs in there. It's more like a batter, but as it sits, it starts to feel more like a dough. And I wanna get it in the pan before it starts to feel like a dough. All right, here we go, right in the pan. I'm gonna smooth it out. And that's it, we are done, until it's risen and ready to go in the oven. It's that easy? If you wanna know more about gluten-free baking, check out the on-demand class and you can learn all about gluten-free sourdough, bagels, all kinds of great things. Important detail, we're gonna let this rise about 45 minutes to an hour, or until it's just cresting about a half an inch above the pan. Depending on how warm your kitchen is, it can take an hour. But that's it, that's it for making the bread.

- All right.

- All right.

- [Production] What do we do now?

- What do we do now?

- They left us.

- They ran away. I told 'em to run away. What are we?

- Oh, oh no.

- What are we, no, we're not doing anything. It's been about an hour. Let's check in and see how it's doing. Looking for it to rise about 1/2, 3/4 of an inch above the pan. Looks really good. Gonna brush it with some butter. Butter makes everything better. I'm a little generous, that's okay. It's already drooling down into those little nooks and crannies on the top. I'm gonna pop it in a preheated 400-degree oven for about 23 to 29 minutes. Here we have it, our fully cooled, fully baked loaf. Looks delicious, smells delicious. But it's really important to let it cool because it can be a little sticky in there when it's still warm. So let's cut it open and see what we have here. I bake for a family member who has celiac, and this is one of the favorites. I guess I gotta eat it too, here we go. Mm, this is the toughest part of my job. Mm. It's a little softer than an English muffin, but at the same time, you still get that crunch on the edge, yum. So this was the gluten-free English muffin toasting bread. Recipe's in the description. Thanks for baking with me today.