English Muffin Bread
English muffin bread replicates the nook and cranny texture of English muffins in a loaf of freshly baked bread. It’s perfect for breakfast or as sandwich bread and easier than you think to make!
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What’s better than a freshly toasted English muffin?
The answer is obviously a loaf of freshly baked English muffin bread!
It’s the nooks and crannies and crust of an English muffin in a loaf of homemade bread.
Absolutely delicious and perfect for breakfast sandwiches, tuna melts, or even just served with butter and jam or peanut butter on top.
Ingredients
To make this you’ll need:
- Flour– You want all purpose flour here and not bread flour.
- Active dry yeast– 2 packets
- Sugar– Granulated
- Salt
- Baking soda– This helps it get all those nooks and crannies.
- Milk– Whole milk. Do not substitute. Substitutions will lead to less than optimal texture. Make sure it’s warm.
- Warm water– Make sure it’s warm.
- Butter– For greasing the loaf pans.
- Corn meal– To coat the outside of the loaf
How to Make
English muffin bread is a fairly straight forward recipe that doesn’t require a lot of kneading.
To make it whisk the flour, yeast, sugar, salt, and baking soda together a large mixing bowl or the bowl of your stand mixer with the dough hook attached.
Pour the milk and water into the mixing bowl then beat on low speed for 30 seconds.
Scrape down the sides, then slowly increase the speed to high and beat the dough for 3 minutes.
Grease two 9×5″ metal loaf pans thoroughly with butter and sprinkle cornmeal in the bottom of both.
Spoon the batter into the prepared loaf pans, dividing it as evenly in half as possible.
Sprinkle some additional cornmeal on top of both loaves.
Cover the pans with two clean dish cloths and let the dough rise in a warm place, roughly 45 minutes to an 1 hour, or until it reaches the top of the loaf pans.
Uncover and bake at 375° for 35 minutes, just until the loaves have cooked through and are golden brown on top.
At this point, take them out of the oven and let them cool just enough so you can hande them.
Then run a butterknife around the edges to release the loaves and turn them out onto a wire rack to cool completely.
Slice, toast, and serve!
Storing
Store this bread tightly wrapped on your counter for up to several days.
You can also wrap it tightly in plastic wrap and freeze it for up to 3 months.
How to Use English Muffin Bread
English muffin bread is delicious toasted and used as a sandwich bread especially for sandwiches that are traditionally served on English muffins like:
- tuna melts
- crab cake sandwiches
- breakfast sandwiches
It’s also delicious toasted and smeared with a little butter, peanut butter, or jam or jelly.
Tips and Tricks
- For best results it’s important to use whole milk in this recipe.
- When I say ‘warm’ milk and water, it should measure between 120-130F. A food thermometer can help make sure you use the right temperature. You don’t want it too cool or the yeast won’t activate or too hot or the water will kill the yeast.
- I recommend using new yeast when you make this recipe to make sure the yeast is active.
Other Homemade Bread and Rolls
English muffin bread yields 2 toast-able loaves of bread, perfect for breakfast or sandwiches.
Make it and enjoy!
Looking for other homemade bread and rolls?
Try these:
- Cheesy Pull Apart Potato Rolls
- Irish Soda Bread
- Southern Mayonnaise Biscuits
- Shortcut Focaccia Bread
- Fool Proof 30 Minute Baguettes
If you’ve tried this easy ENGLISH MUFFIN BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
English Muffin Bread
Ingredients
- 5 cups all purpose flour
- 2 .25 oz pkts active dry yeast
- 1 tbsp granulated sugar
- 2 tsp salt
- 1/4 tsp baking soda
- 2 cups warm whole milk
- 1/2 cup warm water
- yellow cornmeal
Instructions
- Add the flour, yeast, sugar, salt, and baking soda to a large mixing bowl. Whisk everything together until evenly combined.5 cups all purpose flour, 2 .25 oz pkts active dry yeast, 1 tbsp granulated sugar, 2 tsp salt, 1/4 tsp baking soda
- Pour the milk and water into the mixing bowl then beat on low speed for 30 seconds. Scrape down the sides, then slowly increase the speed to high and beat for 3 minutes. The batter should be stiff, but don't knead it.2 cups warm whole milk, 1/2 cup warm water
- Grease two 9x5" metal loaf pans thoroughly with butter and sprinkle cornmeal in the bottom of both.yellow cornmeal
- Spoon the batter into the prepared loaf pans, dividing it as evenly in half as possible. Sprinkle some additional cornmeal on top of both loaves.
- Cover the pans with two clean dish cloths and let the dough rise in a warm place, roughly 45 minutes to an 1 hour.
- Uncover and bake at 375° for 35 minutes, just until the loaves have cooked through and are golden brown on top.
- Carefully remove the loaf pans from the oven. Run a butterknife around the edges to release the loaves, then transfer them to a wire rack to cool completely.
- Slice, toast, and serve!
Notes
- For best results it's important to use whole milk in this recipe.
- When I say 'warm' milk and water, it should measure between 120-130F. A food thermometer can help make sure you use the right temperature. You don't want it too cool or the yeast won't activate or too hot or the water will kill the yeast.
- I recommend using new yeast when you make this recipe to make sure the yeast is active.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
