English Muffin Bread
Discover the joy of homemade English Muffin Bread with our easy recipe. Irresistibly fluffy and delicious, enjoy the taste of tradition in every slice!
English muffins are a favorite breakfast item, and while making homemade English muffins is relatively easy, it is a time consuming process that is hard for busy schedules.
That is why this bread recipe is amazing! All the flavor and texture of English muffins that you love, but in a really easy bread recipe!
Other easy bread recipes to try:
Did you know that English muffins aren’t actually English? Nope, they are actually an American invention! They were invented by an English baker who moved to America, and he created them as a kind of “toaster crumpet” and a more sophisticated alternative to toast. So they are inspired by an English recipe!
This recipe takes those lovely little muffins and turns it into a simple bread recipe. You maintain the lovely nooks and crannies that define an English muffin but you
Thank you to AE Dairy for sponsoring this post. And thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
Ingredients Needed:
You only need a few kitchen staples to make this great bread. For the full amounts and directions, please scroll down to the recipe card below.
- Yeast – I used Active Dry Yeast here.
- Granulated Sugar – The sugar is used to wake up and feed the yeast. You could substitute it with honey, but don’t omit.
- Salt – Helps round out the flavor of the bread.
- Baking Soda – The baking soda works with the yeast to help create the holes in the bread.
- Milk – You want fresh, great tasting milk for the best bread! I always recommend AE Dairy milk because it is a high quality milk that always tastes great. I used 2% but you could also use whole milk here.
- Cornmeal – We coat the bread pan and outside of the bread with cornmeal to give it that real English muffin experience. You could omit if you need to.
How to make English muffin bread
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
- Grease two loaf pans with the butter, making sure to get all the way up the sides and in the corners. Sprinkle the cornmeal into the pan and rotate and tap the pan around to coat all the butter with cornmeal. Reserve the remaining cornmeal. Set aside.
- In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Allow to sit for 5 minutes to activate the yeast.
- In a medium sized mixing bowl, whisk together the flour, salt, and baking soda.
- Pour the milk into a small saucepan and warm on the stovetop over low heat until the temperature reaches 110 F. Do not boil, or overheat or the milk will be too hot for the yeast.
- When the yeast is foamy and fragrant, add in the flour mixture and stir to combine.
- Pour in the warmed milk and mix well. The dough will be soft and goopey. It will seem more like muffin batter than bread dough, and this is entirely normal.
- Use a measuring cup or spoon to evenly divide the dough into the prepared loaf pans.
- Spray plastic wrap liberally with cooking spray and cover the pans. Allow to rest for 30-45 minutes in a warm place, until doubled in size. The doubled dough will almost reach the top of the pan, but not quite.
- While the dough is resting, preheat the oven to 425 F.
- Remove the plastic wrap from the bread and sprinkle the remaining cornmeal over the top.
- Bake in the preheated oven for 15 minutes, until the tops are golden brown.
- Allow to cool for 10-15 minutes in the pan, and then remove to a wire rack to finish cooling.
Timing of this recipe
This recipe takes about 1 hour to an 1 and 30 minutes to make this recipe from start to finish. You will need time for:
- 10-15 minutes to mix the dough
- 30-45 minutes for the dough to double in size
- 15 minutes for baking
- 15 minutes for cooling
Storage Information
This bread will keep well when stored in an airtight container on the counter for up to 5 days. It will also keep a little longer in the fridge. You can freeze this bread as well.
How to serve this to your family
This bread is excellent to slice and eat with butter and jam, and it’s also great when toasted.
You could also use this bread to make breakfast sandwiches or English muffin pizza.
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English Muffin Bread Recipe
Ingredients
- ¼ cup warm water approximately 110 F
- 2 Tablespoons active dry yeast
- 1 Tablespoon granulated sugar
- 4 ½ cups all purpose flour
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 ¼ cup milk 2%, warmed to 110 F
- 1 Tablespoon unsalted butter
- ¼ cup cornmeal
Instructions
- Grease two loaf pans with the butter, making sure to get all the way up the sides and in the corners. Sprinkle the cornmeal into the pan and rotate and tap the pan around to coat all the butter with cornmeal. Reserve the remaining cornmeal. Set aside.
- In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Allow to sit for 5 minutes to activate the yeast.
- In a medium sized mixing bowl, whisk together the flour, salt, and baking soda.
- Pour the milk into a small saucepan and warm on the stovetop over low heat until the temperature reaches 110 F.
- When the yeast is foamy and fragrant, add in the flour mixture and stir to combine.
- Pour in the warmed milk and stir to combine. The dough will be soft and goopey.
- Evenly divide the dough into the prepared loaf pans.
- Spray plastic wrap liberally with cooking spray and cover the pans. Allow to rest for 30-45 minutes in a warm place, until doubled in size. The doubled dough will almost reach the top of the pan, but not quite.
- While the dough is resting, preheat the oven to 425 F.
- Remove the plastic wrap from the bread and sprinkle the remaining cornmeal over the top.
- Bake in the preheated oven for 15 minutes, until the tops are golden brown.
- Allow to cool for 10-15 minutes in the pan, and then remove to a wire rack to finish cooling.
