This English Muffin Bread has all the nooks, crannies and chewiness that you expect from traditional English muffins but in an easy, no-knead loaf recipe!
AN EASY HOMEMADE BREAD
Whether you’re craving a classic breakfast toast or looking for something new to bake, English Muffin Bread is a delicious option. This recipe is easy to make and only requires some simple ingredients. It’s a no-knead bread that whips up in no time and has the same great taste as an English muffin, but with more of a bread-like texture. Seriously, anyone can make this bread! Nothing is better than homemade bread slathered in butter!
FREQUENTLY ASKED QUESTIONS:
You want the milk and water to be very warm, not super hot or boiling/scalding. You want it to be about 105-110F. Too hot and you’ll kill the yeast, too cool and it won’t activate the yeast. You can always use a thermometer to measure the temperature of the liquids accurately. I just microwave mine in 30-second intervals until it reaches 105-110°F. If it goes over, I allow it to sit on the counter until it cools down enough.
It’s actually normal for it to be wet and sticky. That’s a good thing. Don’t add extra flour to the mixture to try to take away some of the moisture or you’ll end up with a dense, dry loaf.
Nope! If you don’t want to use it, you don’t have to. It just adds a nice little crunch to the outside of the English Muffin Loaf. It gives it more of that English muffin taste that we’re used to.
Oftentimes, if you don’t let the bread sit and cool before cutting it will turn out gummy in texture. Be sure to give it plenty of time to cool before slicing.
You can add things like grated cheese, garlic, chopped herbs like rosemary, thyme, or basil to the dough for a savory addition. For some fruity flavor, add dried cranberries or blueberries and a pinch of cinnamon to the dough. For some crunch, try chopped nuts and seeds like almonds, pecans, or sunflower seeds.
Yes, try using bread flour or whole wheat flour instead of all-purpose flour. Whole wheat flour will come out more dense.
You bet. This gives the loaf plenty of time to cool.
To freeze this, wrap it tightly in plastic wrap and then in aluminum foil and place in the freezer for up to 3 months.
Thaw it by letting it sit at room temperature for a few hours before serving the English Muffin Loaf.
Special note: when you freeze and thaw bread, the moisture in the bread can cause it to become slightly denser and chewier. Toasting the bread will help to dry it out a bit and give it a crispier texture, which can be especially delicious for English muffin bread.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour – you could use self-rising flour here but skip the baking soda and salt that is in the recipe since self-rising flour already has those ingredients included
- active dry yeast – you can use instant yeast if that is all you have, it will still work
- granulated sugar – this along with the warm water and milk is going to activate the yeast and in essence, the sugar ‘feeds’ the yeast
- salt – regular ole table salt is fine here
- baking soda – make sure your baking soda is fresh – most recipes don’t turn out because someone is using old or expired baking soda
- warm milk – you want warm but not scalding, this helps the yeast to ‘bloom’ and activate . See my FAQ above about correct temperature.
- warm water – same with the milk, warm but not boiling – yeast likes it warm
- cornmeal – if you aren’t using to buying cornmeal, look at my ingredient picture below for reference
HOW TO MAKE ENGLISH MUFFIN BREAD
Add the flour, yeast, sugar, salt, and baking soda to the body of a stand mixer with the hook attachment. Stir to combine. Note: you can do this with a hand mixer or by hand, you do not need a stand mixer.
Spray a 9×5-inch loaf pan lightly with cooking spray. Add ¾ of the cornmeal to the pan and shake it around so the bottom and sides of the pan are coated, set aside.
Add the milk and water, stir until a wet dough is formed, and there are no dry patches or dry flour on the sides of the bowl. Scrape down the sides as needed.
Add the dough to the prepared loaf pan, smoothing out the top. Sprinkle on top the remaining cornmeal. Place a clean kitchen towel on top and allow it to double in size, 45 minutes to 1 and ½ hours.
While the dough is rising, preheat the oven to 400°F. Once doubled in size, remove the towel and bake for 20-25 minutes until dark golden brown.
Take the bread out immediately and allow it to cool on a wire rack before serving. This bread toasts up beautifully!
CRAVING MORE RECIPES?
- Homemade French Bread
- Easy Homemade Pizza Dough
- Beer Bread
- Homemade White Bread
- Cheesecake Factory Brown Bread
- No-Knead Dutch Oven Bread
English Muffin Bread
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 Tablespoon cornmeal (divided use)
- 1 cup whole milk (warmed to 105°F-110°F)
- 1/2 cup water (warmed to 105°F-110°F)
Instructions
- Add the flour, yeast, sugar, salt, and baking soda to the body of a stand mixer with the hook attachment. Stir to combine.
- Spray a 9×5 loaf pan lightly with cooking spray. Add ¾ of the cornmeal to the pan and shake it around so the bottom and sides of the pan are coated, set aside.
- Add the milk and water, stir until a wet dough is formed, and there are no dry patches or dry flour on the sides of the bowl. Scrape down the sides as needed.
- Add the dough to the prepared loaf pan, smoothing out the top. Sprinkle on top the remaining cornmeal. Place a clean kitchen towel on top and allow it to double in size, 45 minutes to 1 and ½ hours.
- While the dough is rising, preheat the oven to 400°F.
- Once doubled in size, remove the towel and bake for 20-25 minutes until dark golden brown.
- Take the bread out immediately and allow it to cool on a wire rack before serving.
Notes
- It’s normal for the bread dough to feel sticky and wet, don’t add extra flour or it won’t turn out right.
- This recipe can easily be doubled to make two loaves.
- Be sure to let the bread cool before slicing or it will turn gummy.
- The water and milk need to both be between 105-110F degrees or the yeast won’t work properly or could be killed if it’s too hot.
- You can freeze the bread by wrapping with plastic and then foil before freezing for a few months.