This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Oct 4, 2015

English Muffin Bread

English Muffin Bread

I have made this English Muffin Bread many times, and can't believe I never posted it! This bread, sliced, is kind of the equivalent to English muffins, without the griddle. The bread pan is dusted with corn meal to mimic traditional English muffins. This bread is delicious toasted and spread with butter and jam. The combination of yeast and baking powder produces the "nooks and crannies" that one would expect from English muffins.

English Muffin Bread

This bread is just perfect for those who are intimidated by baking bread. In fact, it's a gateway bread! Once you bake it, you will be ready for breads that require shaping and two proofings. This is how we bread baking Pied Pipers get you hooked!

To make this bread, all you have to do is mix the ingredients for one minute, scrape the dough into a bread pan, and let it rise for about an hour. You end up with an amazing loaf that is perfect for slicing and toasting.

My oven was occupied when I made this loaf, so I actually baked it in my toaster oven. I should have tented the top of the loaf toward the end of baking, but otherwise, it turned out great! (P.S., my toaster oven is big and kind of pricey, but it has been a fantastic substitute for a full sized oven.)

English Muffin Bread

English Muffin Bread


12 3/4 ounces (3 cups) unbleached all purpose flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp instant yeast
1 cup milk
1/4 cup water
2 tbsp vegetable oil
Cornmeal, for sprinkling into the pan


  1. In the bowl of a stand mixer, whisk together the dry ingredients.
  2. In a microwave save bowl, mix the milk, water, and vegetable oil. Heat to approximately 120 degrees F. 
  3. Add the wet ingredients to the dry ingredients, and beat with the paddle attachment on medium high. The dough will be very sticky. 
  4. Lightly oil a 4 1/2 inch by 8 inch bread pan and sprinkle the sides and bottom with cornmeal. 
  5. Scrape the dough into the prepared pan, and smooth the top with wet fingers. 
  6. Cover the pan with oiled plastic wrap and preheat your oven to 400 degrees F. 
  7. Let the dough rise until it just crowns about 1/4 inch above the top of the pan from eye level, about 45 to 60 minutes. 
  8. Bake the loaf for 20 to 22 minutes, until it reaches an interior temperature of about 190 degrees F. and is golden brown. 
  9. Cool in the pan for five minutes, and then remove it from the pan. Cool completely on a wire rack. 
Slightly adapted from King Arthur Flour

Would you like to comment?

  1. You've done it again.... hit one of my breads on the "to do list" sitting there for years!

    I will ignore all the recipes I have and save yours to make in November - this month I have too many trips, no chance to bake anything... (sigh)

    I've been using a new site, Copy Me That, to save recipes, it's very convenient, and yours will land there in 5.78 seconds! ;-)

    1. Thanks Sally! This one is so easy. Copy Me That, eh? I'm definitely checking that out!

  2. I have been meaning to try this bread. I am curious though, what purpose does the baking soda serve if the bread is yeasted?

    1. Hi Tania,
      I think it's because there is only one proofing, and it adds to the English muffin like texture.

    2. Ahh, that makes sense. Thanks for that :)

  3. Just dreaming about what incredible breakfast sandwiches this would make.

    1. Oooh! I have some bacon on hand that would be perfect for breakfast sammies!

  4. Love the way this bread looks. And since English muffins are a particular favorite of mine, it's a natural for me on a cool fall or winter morning. Such a quick bread, but not in the typical quick bread mold - using yeast and rising, but with almost no handling.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.