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!
English muffin bread toasts up perfectly for your morning breakfast or for a tasty sandwich at lunch.
**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" button (found above) and be taken directly to the recipe.
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
- 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?
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.
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!
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!
The easy 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).
- Heat milk to warm and set aside for a moment.
- 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.
- *Note - if needed add additional flour if the dough is too wet. It should be sticky but not soupy.
- 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.
- 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.
Below is the printable recipe card along with the nutritional information for making today’s homemade English muffin yeast bread recipe.
*Note - this recipe yields 2 loaves of English muffin bread.
English Muffin Bread
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
- 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
Nutrition
I sincerely hope you've enjoyed today's easy yeast bread recipe as much as I've enjoyed bringing it to you!
Larraine says
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!
Renée says
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
Carrey says
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.
Renée says
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
henrietta m powell says
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.
Renée says
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
Jen says
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??
Renée says
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
Dena says
Can you make this in a bread machine?
Renée says
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
Ceely K says
My very first attempt at making bread .... and it was a huge success... thank you
Zeta says
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?
Renée says
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
Corrina says
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!
Renée says
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
Corrina says
@Renée, Thanks! I will give that a try!
Renée says
That should make all the difference.
Take care,
Renee
Michael Salogga says
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!
Renée says
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
Noella says
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.
Renée says
Awesome. I'd love to know what you think. I hope you love them, Noella. We do.
Thanks for writing today.
Renee
Noella says
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?
Renée says
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
Kimberly says
The ads make this very frustrating to look at. A great recipe if you can get down the page to the instructions.
Renée says
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
Peggy 2020 says
I mean yes it tastes like an English muffin.
Peggy 2020 says
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
Renée says
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
Linda says
@Peggy 2020, 1/2 cup water to bloom yeast, not 1 cup
Renée says
Correct
Katrina 2020 says
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
Cathy Schultz says
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.
Rachael Blackmon says
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!
Noelle says
Wow I have never thought to make a recipe like this, loved the loaf style of the english muffin! Great idea thank you!
Renée says
Sure thing, Noelle. You're welcome!
TeaLady says
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.
kat says
Oh I think I need to bake up a couple of these before my parents come next week.
Paula says
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!
foodwanderings says
The English Muffin loaves look gorgeous and will go perfectly now with my earl grey tea.
Elle says
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!
RJ Flamingo says
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 says
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.