Remember when English muffin bread was super popular a few years ago?
I sure do because I was making all the recipes I could find on Pinterest. I think the English muffin bread trend, like many good food friends, is one that we need to get back to. Just like a really good song, it seems like we forget how much we love that song until it randomly plays on the radio when you’re driving. Let’s remember English muffin bread, because it’s a huge hit.
I have been trying to limit my gluten intake for various reasons and I wanted to give myself a good challenge, so I decided to keep this recipe gluten-free. I also mixed up the flavor and color with the addition of beet powder. I picked up beet powder at the lovely North Market Spices while on my blogger day trip to Columbus, but you can also order some.
This bread is great sliced thick, toasted, and slathered with your favorite sweet or savory toppings. We love it with almond butter and sliced banana, or a big smear of vegan jalapeño or chive cream cheese . I think a fried egg with a nice slice of bread would make for a great breakfast. Hummus would also be delicious on the beet bread.
The recipe is surprisingly easy, it just requires some patience while the dough rises and the bread cools after baking. Beet English muffin bread is a great addition to any weekend baking or meal-prep for something special to enjoy all week long.
- 2 packages active dry yeast
- 1 T honey
- ½ c warm water
- 5 c gluten free flour blend
- 1 c teff flour (or an extra cup of gf flour blend)
- 2 T beet root powder
- 2 t salt
- ¼ t baking powder
- 1 T olive oil
- 1 c non-dairy milk (I used almond milk)
- 1 c warm water
- 1 T sesame seeds (optional)
- In the bowl of an electric mixer add the yeast, honey and ½c warm water. Allow for the mixture to thicken and become bubbly, at least 10 minutes.
- Add the remaining ingredients to the mixing bowl and combine with the beater attachment (not the dough hook). Mix the dough until well combined, about 5 minutes. The dough will be thick and sticky, somewhere between a batter and typical bread dough (it won't come together like a kneadable dough).
- Spray two loaf pans well with olive oil (really really spray it!). Divide the dough between the two loaf pans, and sprinkle with the sesame seeds. Allow to rise in a warm place for about an hour.
- Bake the loaves side by side for 30 minutes until browned on top. Remove and cool for 15 minutes before removing the loaves to a drying rack to cool completely. Cool the loaves at least one hour before slicing.
- Store covered for up to 5 days. Toast slices for best taste and texture.
**Adapted from How Sweet Eats Whole Wheat Pumpkin Spice English Muffin Bread