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three slices of english muffin bread arranged in a row on a wooden cutting board
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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!
Prep Time15 minutes
Cook Time35 minutes
Rest Time45 minutes
Total Time1 hour 35 minutes
Course: Bread, Breakfast, Brunch, Dinner, Snack
Cuisine: American, Southern
Servings: 16 slices
Calories: 166kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 166kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 321mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 2mg