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English Muffin Bread

English Muffin Bread

This recipe comes from one of my aunts and has been in my family for years. I never realized so many recipes that I consider family staples, like these Pistachio Pudding Cookies, were actually adopted from her. I love the connections cooking forms between people, families and cultures.

English Muffin Bread

This bread is the perfect recipe for a beginning baker. It contains yeast, but requires no kneading and only has to rise once. I make mine using a stand mixer, but with a little elbow grease and a sturdy spoon, you don’t even need any special equipment.

English Muffin Bread

English Muffin Bread tastes best when toasted…and all those nooks and crannies taste even better when slathered with blackberry jam! Thank you to another aunt for keeping me supplied with the good stuff!

English Muffin Bread | Kitchen Gidget

English Muffin Bread

The recipe makes 2 loaves, but can easily be cut in half if you’re only cooking for 1 or 2 people (like me). Otherwise, make the full recipe. Besides being a great breakfast and snack bread, it works well for sandwiches, too.

English Muffin Bread

English Muffin Bread

English Muffin Bread

Yield: 2 loaves
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

A great yeast bread for beginners that tastes just like English Muffins with all the nooks and crannies. Perfect for toasting and sandwiches!

Ingredients

  • 6 cups all-purpose flour
  • 4 1/2 teaspoons active dry or quick rise yeast (2 packets ¼ ounce each)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • Cornmeal, for dusting pans

Instructions

  • Grease 2 bread pans (8.5 x 4.5 in) and sprinkle with cornmeal.
  • Combine 3 cups flour, yeast, sugar, salt and baking soda in bowl of stand mixer fitted with paddle attachment.
  • Heat milk and water together to about 120-130°F. Add to dry ingredients and beat well. Stir in the remaining flour to make a stiff batter. Spoon into the prepared pans and sprinkle tops with cornmeal. Cover and let rise about 45 minutes (30 minutes if using quick rise yeast), or until risen dough crests the top of the pan by about 1/2 inch.
  • Preheat oven to 400°F and bake for about 25 minutes. Remove from pans immediately and let cool on a wire rack.
  • Did you make this recipe?

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    Jamie@Milk 'n' Cookies

    Monday 14th of April 2014

    I’ve always loved English muffins — they’re one of my very favorite ways to start the day. This bread sounds wonderful. I am a novice bread baker at best, but this recipe looks simple enough that I don’t find it intimidating. Thanks for the inspiration!

    Rebekah | The Kitchen Gidget

    Tuesday 15th of April 2014

    Thank you! It's definitely a family favorite and a hard one to mess up (the secret is the baking soda). :-)

    mydearbakes

    Sunday 13th of April 2014

    Aww, such a great looking bake! =D

    Rebekah | The Kitchen Gidget

    Tuesday 15th of April 2014

    Thanks so much!

    Regina A

    Saturday 12th of April 2014

    One of my favorite breads!

    Rebekah | The Kitchen Gidget

    Tuesday 15th of April 2014

    Amen! Some foods just say "home"

    charlynnrick

    Saturday 12th of April 2014

    That looks delicious!

    Rebekah | The Kitchen Gidget

    Saturday 12th of April 2014

    Thank you! Great blog you have...I was homeschooled too! :-)