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    Home » Bread Recipes

    Published: Jun 24, 2020 · Modified: May 8, 2025 by Renée · This post may contain affiliate links · 58 Comments

    English Muffin Bread

    Jump to Recipe
    Vertical closeup of toasted slices of English muffin bread on a wooden board with title text overlay graphic

    English Muffin Bread is everything you what in an English muffin except that you make it in a loaf pan. The nooks and crannies in this bread are what dreams are made of!

    Vertical image of an English muffin bread on a cutting board, sliced and toasted

    English muffin bread toasts up perfectly for your morning breakfast or for a tasty sandwich at lunch. For an even tastier English muffin experience check out my recipe for Everything Seasoning English Muffin Bread and Homemade English Crumpets.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • Do I need a stand mixer to make this bread?
    • Can English muffin bread be frozen after baking?
    • How long can I freeze homemade English muffin bread?
    • Should English muffin bread be stored in the refrigerator?
    • What does the cornmeal do for this English muffin bread?
    • What if I only want to make one loaf of bread?
    • Homemade English muffin bread makes a wonderful gift, too!
    • Additional bread recipes:
    • How to make English muffin bread with photo instructions:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    Vertical Title Text Collage Images of English Muffin Bread

    The ingredient list:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

    instacart logo
    Walmart logo
    • Active Dry Yeast
    • Warm Water
    • Sugar
    • All-Purpose Flour
    • Salt
    • Milk
    • Olive Oil
    • Cornmeal

    Kitchen tools and equipment needed:

    • large mixing bowl or stand mixer with dough hook (optional)
    • measuring cups and spoons
    • wooden spoon
    • 2 standard loaf pans
    • baking spray
    • plastic wrap

    How this recipe came to be:

    If you're an English muffin lover like me,  you're going to love this recipe I found in the cookbook called "Beard On Bread" written by James Beard. 

    While I have adapted the recipe ever so slightly over the years (I first made this recipe in 2010), the bones of this homemade English muffin bread recipe remains intact.

    After all, who in their right mind thinks they can improve on a James Beard recipe?!! LOL

    Do I need a stand mixer to make this bread?

    Nope! Not at all. A large bowl and a wooden spoon will work just fine.

    That said, at some point, you'll have to do some hand-kneading so be prepared to exert a little elbow grease.

    I've made this bread both ways, and they've both worked well, but I probably got a little more height out of these loaves the times when I've made them in the stand mixer. Probably because they were kneaded a little bit longer.

    Can English muffin bread be frozen after baking?

    YES!!

    Since this recipe makes two loaves, why not slice and eat one now and then wrap the other one well and freeze it for another time?

    Vertical image of a loaf of English muffin bread with toasted slices and butter.

    How long can I freeze homemade English muffin bread?

    If wrapped well (with plastic wrap and inside a zip-top bag), this bread can be frozen for up to 3 months. Thaw, slice, and eat.

    Should English muffin bread be stored in the refrigerator?

    Only if you don't plan on eating an entire loaf the same day that it is made.

    To store this bread in the refrigerator, wrap it loosely in plastic wrap and store in the fridge for up to 7 days.

    What does the cornmeal do for this English muffin bread?

    Since the loaf pans are dusted with cornmeal, it prevents the bread from sticking to the pan, much like flouring a pan for a cake.

    The cornmeal also gives the English muffin bread a nice crunch and texture to the outside of the loaf. It's not a necessity to use the cornmeal, but I certainly do recommend it for the best outcome!

    What if I only want to make one loaf of bread?

    That's easy! Just divide the recipe in half and carry on from there.

    However, I don't know why you would want only one loaf. Especially when baking two is just as easy.

    Homemade English muffin bread makes a wonderful gift, too!

    Why not think about giving a loaf of English muffin bread as a gift? Tuck a loaf inside a pretty basket along with some flavored jams and breakfast tea blends.

    Additional bread recipes:

    No-Rise Whole Wheat French Bread (pictured below)

    This quick whole-wheat French bread recipe has a light and delicate crumb and a wonderful French bread flavor. It’s one of the fastest French bread recipes I’ve ever made because the oven does all the work to eliminate the rise times.

    Slices of French bread on a wooden cutting board.

    Homemade Soda Bread with Fresh Herbs

    Foolproof Italian Herb Parmesan Quick Bread (pictured below)

    Italian Herb Parmesan Savory Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. Make some today!

    Slice of Italian Herb Parmesan Quick Bread with butter.

    Onion Rye Bread with Dill

    Oatmeal Honey Bread with Sunflower Seeds (pictured below)

    If you’re looking for homemade bread with a lot of body and a touch of sweetness, then this Oatmeal Honey Bread with Sunflower Seeds is just the ticket!

    A loaf of oatmeal honey bread on a wooden board with a pat of butter and a butter knife.

    How to make English muffin bread with photo instructions:

    • Dissolve the yeast in warm (to the touch) water.
    • Add sugar to the yeast and water mixture, and allow it to sit until it gets foamy (approximately 5 minutes).
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Heat milk to warm and set aside for a moment.
    • In a large bowl, whisk together the flour and salt.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Add the warm milk to the flour and salt mixture and stir vigorously to combine. *Note - if using a stand mixer, use the dough hook on medium/low speed.
    • Add the foamy yeast mixture to the bowl, and stir (or knead with the dough hook) well to bring the dough into a sticky ball.
    • Continue kneading with the dough hook for approximately 3-4 minutes. OR, turn the dough out onto a lightly floured surface (if doing by hand), and knead until the dough becomes slightly less sticky. *Note - the dough will still be moderately sticky.
    • *Note - if needed add additional flour if the dough is too wet. It should be sticky but not soupy.
    Step-by-step photo tutorial for making homemade English muffin bread.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Return the dough back to the bowl (if doing by hand), and cover the bowl with plastic wrap.
    • Allow the dough to rise until doubled in volume in a warm, draft-free place for approximately 60 minutes.
    • Once the dough has risen, mix together the baking soda and warm water.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Add the dough back to the mixer and use the dough hook on medium speed to incorporate the baking soda and water thoroughly throughout the dough.
    • OR, if doing by hand, stir the baking soda and water mixture vigorously and completely throughout the dough.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Brush 2 standard loaf pans with olive oil.
    • Sprinkle and shake the cornmeal to cover the bottom of the pans.
    • Divide the dough in half and place each half into a loaf pan.
    • Oil fingertips and press the dough evenly in the pan.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Top each loaf with an even sprinkling of cornmeal (optional).
    • Allow the bread to rise again in a warm, draft-free place for an additional 45 minutes.
    • Preheat oven to 350-degrees.
    • Bake the English muffin bread in a preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped.
    Step-by-step photo tutorial for making homemade English muffin bread.
    • Remove the bread from the oven and allow to cool for 10 minutes in the pans.
    • Turn the bread out of the pans and allow to cool completely before slicing.
    homemade English muffin bread hot out of the oven.

    A vertical English Muffin Bread photo collage with a title text overlay graphic in blue and brlwon

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    Two Loaves of English muffin bread on a wire cooling rack.

    English Muffin Bread

    Renee Goerger
    Filled with nooks and crannies, this easy to make English muffin bread is excellent toasted!
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Additional Time 1 hour hr 45 minutes mins
    Total Time 2 hours hrs 40 minutes mins
    Course Breakfast, Breakfast and Brunch, Yeast Bread
    Servings 2 loaves - 28 slices
    Calories 76 kcal

    Ingredients
      

    • 4½ teaspoons (2 packages) active dry yeast
    • ½ cup warm not hot water
    • 2 tablespoons sugar
    • 5 - 6 cups all-purpose flour
    • 2 teaspoons coarse salt
    • 2¼ cups warm not hot milk
    • ½ teaspoon baking soda
    • 1½ tablespoons warm water
    Get Recipe Ingredients

    Instructions
     

    • Dissolve the yeast in ½ cup warm water.
    • Add the sugar and stir.
    • Set aside until the mixture gets foamy (approximately 5 minutes).
    • In a large bowl, whisk together the flour and salt.
    • Add the warm milk to the flour and salt mixture and stir vigorously to combine. *Note - if using a stand mixer, use the dough hook on medium/low speed.
    • Add the foamy yeast mixture to the bowl, and stir (or knead with the dough hook) well to bring the dough into a sticky ball.
    • Continue kneading with the dough hook for approximately 3-4 minutes. OR, turn the dough out onto a lightly floured surface (if doing by hand), and knead until the dough becomes slightly less sticky. *Note - the dough will still be moderately sticky.
    • Return the dough back to the bowl (if doing by hand), and cover the bowl with plastic wrap.
    • Allow the dough to rise until doubled in volume in a warm, draft-free place for approximately 60 minutes.
    • Once the dough has risen, mix together the baking soda and warm water.
    • Add the dough back to the mixer and use the dough hook on medium speed to incorporate the baking soda and water thoroughly throughout the dough.
    • OR, if doing by hand, stir the baking soda and water mixture vigorously and completely throughout the dough.
    • Brush 2 standard loaf pans with olive oil.
    • Sprinkle and shake the cornmeal to cover the bottom of the pans.
    • Divide the dough in half and place each half into a loaf pan.
    • Oil fingertips and press the dough evenly in the pan.
    • Top each loaf with an even sprinkling of cornmeal (optional).
    • Allow the bread to rise again in a warm, draft-free place for an additional 45 minutes.
    • Preheat oven to 350-degrees.
    • Bake the English muffin bread in a preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped.
    • Cool the bread on a wire rack for 15 minutes.
    • Turn the bread out of the pans and cool completely before slicing.

    Video

    Notes

    NOTE - The amount of flour needed will depend largely on the humidity of your area. The dough should be soft and sticky not wet and soupy.
    Wrapped well, English muffin bread can be frozen for up to 3 months.
    English muffin bread makes a great gift item. Add it to a decorative basket with jam, jelly, and tea.

    Nutrition

    Serving: 1sliceCalories: 76kcalCarbohydrates: 16gProtein: 2gSodium: 153mgFiber: 1gSugar: 1g

    I sincerely hope you've enjoyed today's easy yeast bread recipe as much as I've enjoyed bringing it to you!

    A loaf of English muffin bread on a dark brown cutting board with a blue and brown striped napkin.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

    FACEBOOK, INSTAGRAM, TIKTOK, YOUTUBE, KUDOS AMAZON SHOPPING,

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    Until we eat again, I hope you have a delicious day!

    Selfie of Renee of Kudos Kitchen by Renee
    Custom Renee Signature

    More Bread Recipes

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      Air Fryer Croissant and Egg Breakfast Sandwich
    • A cast iron skillet with a golden baked Cornbread Breakfast Casserole with Sausage and Blueberries.
      Cornbread Breakfast Casserole with Sausage and Blueberries
    • The inside of a Garlic Rosemary Focaccia Muffin on a plate with rosemary.
      Garlic Rosemary Focaccia Muffins
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      Pumpkin Cornbread with Sage

    Reader Interactions

    Comments

      4.72 from 32 votes (26 ratings without comment)

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    1. Mark says

      May 02, 2025 at 8:34 am

      5 stars
      Fantastic flavor, just like a regular English muffin.

      Reply
      • Renée says

        May 02, 2025 at 8:55 am

        I couldn't agree more. Thanks Mark!

        Reply
    2. Pamela Greene says

      November 04, 2024 at 10:51 am

      Can the flour be substituted with gluten free flour such as Bbb Mills or King Arthur along with 1 teaspoon of anthem gum per cup of flour?

      Reply
      • Renée says

        November 04, 2024 at 12:48 pm

        Hello, Pamela!
        Great question, but your ratio is off a tiny bit.
        Adding 1/4 teaspoon of xanthan gum per one cup of gluten-free flour is the proper ratio.
        I hope this helps.
        Enjoy the bread!!
        Renee

        Reply
    3. Colleen says

      May 15, 2024 at 8:57 am

      Can I use Lactose free milk in the recipe?

      Reply
      • Renée says

        May 15, 2024 at 11:37 am

        Hi, Colleen.
        Great question, but one I was unsure of so I did some research.
        The answer is YES. You sure can substitute lactose free milk in a bread recipe
        without any noticeable difference in texture and taste due to it's very similar profile
        to regular milk.
        I learned something new today so I thank you for your question.
        Enjoy this recipe!!
        Take care,
        Renee

        Reply
    4. Kim says

      April 23, 2024 at 5:16 pm

      Any tweaks to make this at a higher altitude?

      Reply
      • Renée says

        April 24, 2024 at 11:51 am

        Hi, Kim!
        Sorry for the delay in answering your question.
        I'm not an expert in high altitude baking, but here are a few suggestions for you to try:
        -Reduce the baking temperature by 15-20 degrees.
        -Reduce the baking time by 15 minutes and check for doneness. You want an internal temperature of 190 degrees.
        -Add 1-2 tablespoons of additional flour to the recipe for added stability.
        -I also suggest reducing the amount of dry yeast to 1 package (2¼ teaspoons) and not the 4½ teaspoons called for.
        -Increase the amount of warm milk to 2½ cups.
        -Reduce the proofing time as needed.
        Due to lower air pressure baking at high altitudes will cause yeast bread to rise more rapidly and lose moisture quickly.
        I hope this information is helpful, Kim.
        Please let me know how it works for you.
        Take good care, and happy high-altitude baking!
        Renee

        Reply
    5. Jack says

      February 12, 2024 at 8:13 pm

      I used tongues work in a full bakery and we had a mix for this bread. I had told my wife about it and when I found this recipe, I couldn't believe how easy it is to make. We just love it
      Thanx for putting it out there

      Reply
      • Renée says

        February 13, 2024 at 7:19 am

        My pleasure. So happy that you like it!
        Renee

        Reply
    6. Deborah says

      December 28, 2023 at 5:29 pm

      I have never successfully made bread, sweet breads come out perfect but simple sandwich breads always fail so seeing this recipe which is different than any bread recipe I’ve tried gives me hope. Wish me luck.

      Reply
      • Renée says

        December 29, 2023 at 7:42 am

        Best of luck, Deborah.
        I do hope you'll return to give me an update on how it went.
        I'm positive you'll have been successful.
        Take care,
        Renee

        Reply
    7. Ellen says

      December 08, 2023 at 5:07 pm

      5 stars
      This bread is so good! I’ll be making several loaves for Christmas presents along with some of our homemade jam!

      Reply
      • Renée says

        December 09, 2023 at 7:19 am

        Those will be the perfect gifts for some lucky people!
        Thanks so much for the lovely comment and review, Ellen!
        Merry Christmas to you and yours.
        Please visit me again,
        Fondly,
        Renee

        Reply
    8. Kimberly says

      September 09, 2023 at 10:36 pm

      5 stars
      I finally tried this recipe and it came out great. Haven't tried the taste yet but everything came out great!

      Reply
      • Renée says

        September 10, 2023 at 7:55 am

        I'm so glad your Englis muffin bread was a success.
        I have absolutely no doubt you'll love the taste as well.
        Thanks for letting me know and also for the 5-star rating.
        I hope you'll visit again and try more of my recipes.
        Have a great day!
        Renee

        Reply
    9. Larraine says

      August 27, 2022 at 7:00 pm

      I am so excited to see this recipe. Ever since Blake's Bakery closed in West Seattle many years ago I have been hunting both for a recipe or a bakery for English Muffin Bread the measures up to their great standard. I can hardly wait to try it!

      Reply
      • Renée says

        August 28, 2022 at 8:51 am

        Hi, Larraine!
        I certainly hope this recipe measures up. I feel as though it will but I'd love to know for sure.
        Please let me know.
        Take good care,
        Renee

        Reply
    10. Carrey says

      July 04, 2022 at 9:27 pm

      5 stars
      I once had a recipe similar to this called House Bread, it was a recipe of Vincent Price and I made it frequently and loved it.... my recipe box was lost in a move and I never found the recipe again.... so glad to see this one and I'm going to try it out.

      Reply
      • Renée says

        July 05, 2022 at 8:33 am

        Hi, Carrey!
        I hope this English muffin bread recipe stands up against Vincent Price's. I've seen some of his cookbooks before, but sadly don't own any.
        I've heard they are good recipes. Anyway, I love this particular recipe and I hope you do too.
        Take good care and let me know what you think.
        Renee

        Reply
      • henrietta m powell says

        December 10, 2022 at 7:48 am

        5 stars
        There are several of the original "Poofy" cover, gold Vincent Price cookbook available on eBay and Amazon. A really good condition goes for $399.00 but I bought a lesser condition for $26. I'm looking forward to making his version of this muffin bread as Renee's is delicious.

        Reply
        • Renée says

          December 10, 2022 at 7:56 am

          I'm so glad you enjoy this recipe, Henrietta. I've seen some of the Vincent Price's cookbooks and wish I could afford them.
          I'm curious about your $26 one and will have to look again at Amazon and see if I can snag one for that kind of price (Vincent, LOL).
          Thanks for writing me, and for the 5 star rating! I appreciate it SO much!
          Enjoy your day, Henrietta!
          Renee

    11. Jen says

      May 23, 2022 at 10:17 am

      5 stars
      Made it last week for camp and everyone raved on it! Question as I’m still fairly new to baking?! Would it be possible to swap all-purpose for wheat flour??

      Reply
      • Renée says

        May 23, 2022 at 11:47 am

        Hi, Jen!
        So glad to hear that the bread was a hit. You can definitely sub whole wheat flour for the AP flour. Be aware that the texture of the completed bread may be a bit heavier with the wheat flour. That said, you can also substitute only a portion of the AP with the whole wheat flour (and make up the difference with the AP flour), and then the heavier texture of the baked bread won't be nearly as noticeable. I hope this makes sense, and I hope this helps.
        Take good care and great question. Also, thanks for the 5-star rating!
        Renee

        Reply
    12. Dena says

      April 22, 2021 at 5:09 pm

      Can you make this in a bread machine?

      Reply
      • Renée says

        April 23, 2021 at 9:16 am

        Hi, Dena.
        Because the dough is so wet and doesn't need kneading, I suggest not making it in a bread machine.
        Thank you.
        Renee

        Reply
    13. Ceely K says

      March 27, 2021 at 2:10 am

      My very first attempt at making bread .... and it was a huge success... thank you

      Reply
    14. Zeta says

      January 18, 2021 at 2:12 pm

      Hi Renee,

      I was wondering if you oiled your fingers before you split the dough in half. I just split mine and had a bit if sticky dough on my hands. Also you don’t say to cover the bread pans. Am I just being silly not to cover them?

      Reply
      • Renée says

        January 18, 2021 at 3:54 pm

        Hi, Zeta!
        I did not oil my fingers, but it's a great idea to keep things cleaner.
        Also, I did not cover my bread pans, but you can certainly do so if you like.
        I hope you enjoy the bread. It's one of my favorite recipes.
        Take good care, Zeta!
        Renee

        Reply
    15. Corrina says

      October 24, 2020 at 4:23 pm

      I made this for the first time today. It tastes lovely!! My question, mine didn't have the nice "air pockets" like your pictures. Any thoughts on how to achieve that next time? Thanks for the recipe! It's a keeper!

      Reply
      • Renée says

        October 25, 2020 at 8:09 am

        Hi, Corrina!
        That's a great question, and I believe that the answer lies within the baking soda.
        If your baking soda was too old, it won't cause those big bubbles of "air pockets" to form, and those nooks and crannies
        won't be as big and beautiful as they should be.
        Next time, try making the bread with some freshly purchased baking soda and I'm sure you'll see a tremendous difference.
        Glad you still enjoyed the taste. Next time it will be even better.
        Take good care, Corrina, and thanks for the great question.
        Renee

        Reply
      • Corrina says

        October 27, 2020 at 6:05 pm

        @Renée, Thanks! I will give that a try!

        Reply
        • Renée says

          October 28, 2020 at 6:34 am

          That should make all the difference.
          Take care,
          Renee

    16. Michael Salogga says

      October 18, 2020 at 2:19 pm

      We live at 4700 feet and didn't see any instructions for altitude. Added teaspoon of yeast, 2 tablespoons of water, a teaspoon of sugar and reduced salt by 1/4 teaspoon. Came out close to pictures, but could probably go up a little in sugar and a little less in salt to get a little extra height. Using cornmeal also is a must - poped right out of the pan!

      Reply
      • Renée says

        October 19, 2020 at 6:24 am

        Hi, Michael!
        Truth? I don't bake at high altitudes and I am unsure of the modifications which is why I don't add them to my recipes.
        That said, sounds like the additions and changes you made worked for you. I'm glad.
        I agree about the cornmeal. It aids in release and also gives the bread a nice crunch of extra flavor.
        Take good care,
        Renee

        Reply
    17. Noella says

      September 16, 2020 at 1:03 pm

      Thank you. I used only 1/2 c water to proof the yeast. My dough looked just like your photos and the loaves will be ready to go into the oven in a few minutes.

      Reply
      • Renée says

        September 16, 2020 at 1:58 pm

        Awesome. I'd love to know what you think. I hope you love them, Noella. We do.
        Thanks for writing today.
        Renee

        Reply
    18. Noella says

      September 16, 2020 at 9:53 am

      I don’t understand that the recipe itself calls for 1/2 cup water to dissolve the yeast in but in your comments you mention using 1 cup of water. Am I missing something?

      Reply
      • Renée says

        September 16, 2020 at 11:40 am

        No, please pay no attention to the comments. The recipe card as written is correct.
        I had had some problems in the recipe at one time, but it's now figured out.
        Sorry for the confusion.
        Take good care,
        Renee

        Reply
    19. Kimberly says

      August 17, 2020 at 7:21 pm

      The ads make this very frustrating to look at. A great recipe if you can get down the page to the instructions.

      Reply
      • Renée says

        August 18, 2020 at 6:35 am

        Hi, Kimberly!
        Did you perhaps miss the "jump to recipe" button (at the very top of the post)?
        I've been adding that button to all of my posts to help alleviate any frustration readers may have about scrolling through ads to get to the recipe.
        Trust me, I understand that ads can be annoying.
        I wish there was another way for me to get make my paycheck for all the hours I spend putting out free recipes for people, but the ads are it.
        Perhaps next time you can keep a special eye out for the "jump to recipe" button.
        That said, I'm glad you enjoyed the recipe. It's one of my favorites, too.
        Take good care, and thanks for your comment.
        Renee

        Reply
    20. Peggy 2020 says

      June 26, 2020 at 10:52 am

      I mean yes it tastes like an English muffin.

      Reply
    21. Peggy 2020 says

      June 26, 2020 at 10:49 am

      There is way to much liquid in this recipe. 2 1/4 cup milk and 1 cup of water to 5 cups of flour? That can’t be right. It looked like pancake batter. I used my kitchen aid and dough hook. I ended up adding 2 more cups of flour and made three loaves. They taste good. Like an English muffin. No

      Reply
      • Renée says

        June 26, 2020 at 1:41 pm

        Hi, Peggy.
        2¼ cups of warm milk is correct, and 1 cup warm water to dissolve the yeast, to make two loaves.
        I've never had a problem with this recipe and I've made it many, many times.
        As you can see by the photos, my dough is sticky but not at all like pancake batter.
        I have no idea what could have happened. I do know that yeast bread baking is very touchy depending on the humidity in the air so possibly that played a factor?!
        When you dissolved the baking soda in the water, how much water did you use?
        I'm glad you had the forethought to add more flour, and I'm happy you at least liked the flavor.
        I'm sorry yours didn't turn out as expected.
        Take good care,
        Renee

        Reply
      • Linda says

        August 03, 2020 at 10:55 am

        @Peggy 2020, 1/2 cup water to bloom yeast, not 1 cup

        Reply
        • Renée says

          August 03, 2020 at 12:49 pm

          Correct

    22. Katrina 2020 says

      April 21, 2020 at 2:32 pm

      I have a mess. I have added an extra cup of flour and it still is like slime. I have reread the recipe twice and I am not sure what happened. It is rising but I don't know what I will find in an hour. I am so disappointed

      Reply
      • Cathy Schultz says

        April 22, 2020 at 12:44 pm

        I put in the correct amount with the soda, next time I would not even add that water/soda as it gave the bread a soda taste. The bread did make a mess rising but that is probably because it was too much dough for the pans considering I added an extra cup of flour. It did bake up fine and had it for breakfast. I will make adjustments next time. I had this years ago and was a little disappointed.

        Reply
    23. Rachael Blackmon says

      December 29, 2019 at 1:22 pm

      Thank you for sharing this recipe! I wanted to know your opinion on using one 1.5lb bread pan (the dimensions are 10x5x3) for this recipe instead of two smaller pans. I am new to bread baking and wasn't sure if that will work or if it will be a disaster!

      Reply
    24. Noelle says

      July 25, 2019 at 11:29 am

      Wow I have never thought to make a recipe like this, loved the loaf style of the english muffin! Great idea thank you!

      Reply
      • Renée says

        July 27, 2019 at 6:36 am

        Sure thing, Noelle. You're welcome!

        Reply
    25. TeaLady says

      December 19, 2010 at 4:33 am

      LOVE English Muffin bread. Haven't made this recipe but it looks very similar to the KAF. So much easier to work with than actual english muffins.

      Looks perfect.

      Reply
    26. kat says

      December 16, 2010 at 7:00 pm

      Oh I think I need to bake up a couple of these before my parents come next week.

      Reply
    27. Paula says

      December 16, 2010 at 5:26 am

      Yours looks beautiful Renee! I love this bread as does my husband and we always have a loaf or two in the freezer. Great post!

      Reply
    28. foodwanderings says

      December 16, 2010 at 12:09 am

      The English Muffin loaves look gorgeous and will go perfectly now with my earl grey tea.

      Reply
    29. Elle says

      December 15, 2010 at 7:57 pm

      You know, I've always wanted to make english muffin bread, but never seem to get around to it. Would be great to do now for the holidays!

      Reply
    30. RJ Flamingo says

      December 15, 2010 at 7:03 pm

      Nice! I've had Beard on Bread for years, but I haven't made this recipe in eons, for some reason. You've reminded me how wonderful it is, so maybe I'll load some up today! Thanks!

      Reply
      • Neal Wakershauser says

        January 04, 2020 at 11:09 pm

        Excellent. Ran out of Whole Milk and substituted my goto dried Butter Milk.
        This would be really difficult to mix by hand. Gave me a chance to break in my new ❤️KitchenAide❤️ mixer which runs like a thief in the night.

        Reply

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