All in all, I think my English Muffin Loaf Bread came out pretty good even with the great dough collapse, mostly because I love English Muffins.
On first try, I tasted the bread plain. It was gummy the way English Muffins should be and had a nice crunch with the cornmeal. It was slightly dense but in a hearty, comforting way, almost reminiscent of focaccia. And it was especially good with some melted butter and honey. I used the leftover salted butter I used to coat the bread and for the first time realized just how salty it was. In it’s melted form it really packs a heavily salted punch. It’s almost uncivilized. It’s no wonder so many recipes call for unsalted butter.
I think this could definitely become a breakfast staple for me. I’ve already mentally filed it away as a menu item in my future/imaginary cafe. But next time I think I’ll experiment switching out half of the all-purpose flour for some whole-wheat flour for extra heartiness and nutrition. And maybe I’ll try not taking short cuts in the future.
Baking soundtrack of the day: Montclaire