手工英式瑪芬麵包

I was skeptical about English muffin bread, but this one nails the tangy, slightly chewy texture of a traditional muffin. The hint of corn syrup and citric acid gives it a subtle sourdough-like taste that's perfect toasted with butter.

The crumb on this bread has that perfect nook-and-cranny texture for catching butter, and it toasts up golden without getting too dry. I've already gone through half a loaf just for breakfast sandwiches.

I love how the corn syrup gives these muffins just the right amount of chewiness, and they toasted up perfectly golden in my toaster oven. The texture struck a nice balance between dense and airy, so they held butter without getting soggy. Definitely my new go-to for breakfast sandwiches.