English Muffin Bread
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English Muffin Bread

English muffin bread is everything you what in an English muffin except that you make it in a loaf pan.

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

The nooks and crannies in these loaves are what dreams are made of!

English muffin bread toasts up perfectly for your morning breakfast or for a tasty sandwich at lunch.

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**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making English muffin bread is available at the end of this post, or tap the “Jump to Recipe” text below and be taken directly to the recipe.

Vertical Title Text Collage Images of English Muffin Bread

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

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 this 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 English muffin 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.

Want more savory bread recipes?

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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.

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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 today’s English muffin bread:

  • 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 toasted slice of homemade English muffin bread with butter and a bite taken out.

Below is the printable recipe card along with the nutritional information for making today’s yeast bread recipe.

*Note – this recipe yields 2 loaves of English muffin bread.

Yield: 2 loaves - 28 slices

English Muffin Bread

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

Filled with nooks and crannies, this easy to make English muffin bread is excellent toasted!

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours 40 minutes

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

Instructions

    1. Dissolve the yeast in ½ cup warm water.
    2. Add the sugar and stir.
    3. Set aside until the mixture gets foamy (approximately 5 minutes).
    4. In a large bowl, whisk together the flour and salt.
    5. 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.
    6. 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.
    7. 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.
    8. Return the dough back to the bowl (if doing by hand), and cover the bowl with plastic wrap.
    9. Allow the dough to rise until doubled in volume in a warm, draft-free place for approximately 60 minutes.
    10. Once the dough has risen, mix together the baking soda and warm water.
    11. 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.
    12. OR, if doing by hand, stir the baking soda and water mixture vigorously and completely throughout the dough.
    13. Brush 2 standard loaf pans with olive oil.
    14. Sprinkle and shake the cornmeal to cover the bottom of the pans.
    15. Divide the dough in half and place each half into a loaf pan.
    16. Oil fingertips and press the dough evenly in the pan.
    17. Top each loaf with an even sprinkling of cornmeal (optional).
    18. Allow the bread to rise again in a warm, draft-free place for an additional 45 minutes.
    19. Preheat oven to 350-degrees.
    20. Bake the English muffin bread in a preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped.
    21. Cool the bread on a wire rack for 15 minutes.
    22. Turn the bread out of the pans and cool completely before slicing.



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 Information

Yield

32 slices

Serving Size

1 slice

Amount Per Serving Calories 76Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 153mgCarbohydrates 16gFiber 1gSugar 1gProtein 2g

The nutrition information was calculated by Nutritionix based off of the ingredient list and serving information supplied.

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Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for easy homemade English muffin loaves 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.

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Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!

19 Comments

  1. 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!

    • Neal Wakershauser

      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.

      • Sounds like you made a very smart move. Aren’t KitchenAids the best? I love mine too.
        Glad you enjoyed the recipe, Neal. Thanks for letting me know.
        Take care,
        Renee

  2. 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!

  3. foodwanderings

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

  4. 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!

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

  6. 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.

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

  8. Rachael Blackmon

    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!

    • I’m sure it will work but you’ll have to monitor the cooking time. Once the bread is golden and sounds hollow when tapped it should be done in the center. I’m going to guess it will take an additional 10-12 minutes (possibly longer depending on your oven). Keep a close eye on it. I hope this helps.
      Renée

  9. Katrina 2020

    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

    • Hello, Katrina!
      I wish I knew what went wrong, but before I go any further (and if I’m in time) put a baking sheet under the loaf pan in the oven in case of spillovers. Hopefully that won’t happen, but with what you described, I’m not sure.
      The only thing I can think that may have gone wrong is mixing the baking soda with more than the 1 and a half tablespoons of water at the end. Do you think you could have added the full 1 cup of warm water (as for blooming the yeast) in the first few steps instead of the smaller amount?
      If so, I’m sorry if I was unclear. Please let me know how this turns out for you. This bread recipes is one of my favorites so I’d love for you to be successful with it too. While this dough is tacky (to be sure), slimy is never a desired outcome. I look forward to hearing back from you.
      Renée

      • Cathy Schultz

        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.

        • Sorry that I’d called you Katrina in my last reply. For some odd reason, Katrina came up as the commenter.
          I find it interesting that you found it has a baking soda taste as I’ve never noticed that. Perhaps you’re a bit more sensitive to the flavor of baking soda than I am.
          I’m sorry you were disappointed in the recipe. Maybe next time (hopefully there will be a next time, as you said you’d made it years ago) you’ll have better luck.
          Take care, Cathy. Be well.
          Renee

  10. Peggy 2020

    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

    • 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

  11. Peggy 2020

    I mean yes it tastes like an English muffin.

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