This English Muffin Bread recipe will quickly become a family favorite! It’s a simple bread to make with just a handful of ingredients and is delicious toasted and spread with butter or jam.
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I recently got kinda bored of making bacon and eggs every morning. So, I made bread. English muffin bread, to be precise.
You guys, this stuff is going to BLOW YOUR MIND. The taste and texture is like an English muffin, but it’s in bread form!
I’ve been toasting this for breakfast and smearing it with softened butter and plenty of raspberry jam. So simple, but so perfect.
This is also delicious with our cinnamon honey butter or our apple butter recipe.
Table of Contents
Ingredient Notes:
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Yeast – We’re using active dry yeast. I buy it in bulk and store it in the fridge. We use it often to make our quick dinner rolls.
Flour – We use all-purpose flour. You could try using a combination of wheat and white flour, but we do prefer white flour.
Sugar – Just a touch of granulated sugar.
Cornmeal – This coats the loaf pan and gives the bread a bit of coarse texture on the crust.
Milk & Water – We use whole milk, but any variety should work fine.
How to make English muffin bread:
Warm the milk and water in a pot until warm. Do this over low heat and target about 120 degrees F. Remove from heat and add the yeast. Let it set for 5 minutes.
Use your stand mixer with a dough hook and add your yeast mixture, flour, sugar, salt, and baking soda. Knead the mixture on medium speed for 7 minutes. Check the dough – it should be slightly sticky, but workable.
Grab an 8×4 or 9×5 loaf pan (either will work) and spray with non-stick spray or brush on vegetable oil. Then sprinkle the pan with corn meal and shake the pan until the inside of the pan is evenly coated.
Shape the dough in the pan and let it sit in a warm place for about 45 minutes until it doubles in size.
Bake for 25 minutes at 400 degrees F, or until it is golden brown on the outside. Cool before slicing.
Karly’s Tips!
Bread Baking Tips:
- If your liquid is too cool, the yeast will not activate. If your liquid is too hot, it will kill the yeast. You want the liquid to be between 110 and 120 degrees Fahrenheit.
- This can be done by hand with a bit of elbow grease. No mixer needed!
- The dough should barely stick to your fingers when you pinch it. If it’s too sticky, you’ll have a hard time shaping it. You can add a touch more flour as needed, but don’t overdo it.
- The bread should be golden brown on the outside and should sound hollow when you knock on it with your fist. For the most accuracy, use an internal thermometer – bread is done at 190 degrees F.
Special Tools!
You can bake bread by hand, but we find it easiest to use a mixer.
We have a KitchenAid stand mixer that is excellent for making bread when fitted with the dough hook.
We recently purchased a Bosch Mixer that is a new favorite for making bread.
Whichever tool you decide to use, I’m sure the bread will be tasty!
The exact loaf pan I use is no longer available, but this one is very similar and so cute!
Serving Suggestions:
This bread is delicious toasted and topped with butter and jam.
We also use it to make breakfast sandwiches with scrambled egg, air fryer sausage patties, and cheese.
Try your hand at a delicious avocado toast! Toast the bread, spread with smashed avocado, sprinkle with crumbled feta, and top with Everything Bagel seasoning or a drizzle of balsamic glaze.
More Breakfast Favorites:
- Baked Donuts
- Hootenanny
- Blueberry Baked Oatmeal
- Homemade Biscuits
- Chocolate Chip Cake Mix Muffins
- Sheet Pan Pancakes
Recipe
English Muffin Bread
It's so simple to make this English muffin bread and it's delicious toasted with butter and jam. Don't let bread intimidate you – it's really quite simple!
4 from 29 votes
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Prep20 minutes minutes
Cook25 minutes minutes
Rise Time45 minutes minutes
Total1 hour hour 30 minutes minutes
Serves 10 slices
Ingredients
- 1 cup whole milk
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon corn meal
Instructions
Warm the milk and water over low heat until warm, but not hot to the touch, around 110-120 degrees.
Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes. Test dough and add more flour if it’s too sticky too handle. It should be slightly sticky, but workable.
Spray an 8×4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise in a warm place until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown.
Cool completely before slicing.
Tips & Notes:
If the milk and water is too cold, the yeast will not activate. If the mixture is too hot, it will kill the yeast. Use a thermometer to check the temperature – it should be between 110 and 120 degrees Fahrenheit.
The dough should be slightly sticky to the touch, but easy to shape and work with. If it’s very sticky, add in extra flour a couple tablespoons at a time.
This recipe can be done by hand with a lot of elbow grease. We prefer a stand mixer to keep things simple.
A 9×5 loaf pan may also be used. Bread will bake just a bit quicker in the larger pan.
For perfect bread, test for doneness with an internal thermometer. Bread should be 190 degrees in the center.
Nutrition Information:
Serving: 1slice| Calories: 166kcal (8%)| Carbohydrates: 32g (11%)| Protein: 6g (12%)| Fat: 1g (2%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 0.2g| Monounsaturated Fat: 0.3g| Cholesterol: 3mg (1%)| Sodium: 258mg (11%)| Potassium: 106mg (3%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 40IU (1%)| Vitamin C: 0.01mg| Calcium: 37mg (4%)| Iron: 2mg (11%)
Author: Karly Campbell
Course:Bread
Cuisine:American
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This recipe was originally published in February of 2014. It was updated in January 2023. Original photos below.
