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

English Muffin Bread

English muffin bread is everything you what you want 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
English muffin bread is perfect for eating plain, or toasted. Your choice!

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.

Below is a video for Foolproof Italian Herb Quick Bread I think you’ll also enjoy!

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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. 

Vertical Title Text Collage Images of English Muffin Bread

**Note – this post contains affiliate links for products I think you’ll enjoy using at home.

The ingredient list for making English muffin bread:

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.

For other savory bread recipes, both quick and yeast, please click on the following titles for;

No-Rise Whole Wheat French Bread – “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.

Homemade Soda Bread with Fresh Herbs – “When you want homemade bread, but you don’t have the time or patience to wait for the yeast to work its magic, this homemade soda bread with fresh herbs is just the loaf you’ll want to make!”

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

Onion Rye Bread with Dill – “This Onion Rye Bread with Dill is one of the easiest homemade yeast bread recipes I’ve ever made. Since the loaves are rustic, there is no need for any fussy shaping.

Oatmeal Honey Bread with Sunflower Seeds – “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!

Below are the easy step-by-step photo instructions for making homemade English muffin bread. I hope you’ll find them helpful!

  • 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.
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.
It doesn’t get much better than toasted homemade English muffin bread!

Below is the printable recipe card for today’s Homemade English Muffin Bread.

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

Yield: 2 loaves - 28 slices

English Muffin Bread

English Muffin Bread

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
  • 1 cup warm (not hot) water
  • 2 tablespoons sugar
  • 5 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 1 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

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 76 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 153mg Carbohydrates 16g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 2g
The nutrition information was calculated by Nutritionix based off of the ingredient list and serving information supplied.

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

I sincerely hope you’ve enjoyed today’s recipe for easy homemade English muffin bread 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.
Toasted or not, this homemade English muffin bread is everything!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

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

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8 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!

  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!

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