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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.

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.

**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.

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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 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.

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).
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

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.

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.

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

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

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 this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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**Note – The post above includes affiliate links. As always, I truly thank you for your support!

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Noella

Wednesday 16th of September 2020

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

Wednesday 16th of September 2020

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

Noella

Wednesday 16th of September 2020

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

Wednesday 16th of September 2020

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

Monday 17th of August 2020

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

Renée

Tuesday 18th of August 2020

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

Friday 26th of June 2020

I mean yes it tastes like an English muffin.

Peggy 2020

Friday 26th of June 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

Linda

Monday 3rd of August 2020

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

Renée

Friday 26th of June 2020

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

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