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English Muffin Bread Recipe

This English Muffin Bread recipe makes a delicious loaf that has the same flavor and texture as an English muffin. It's soft inside with a bit of sweetness and a crunchy crust and is great for breakfast, especially when toasted with butter and jam. 

This bread is easy to make with simple ingredients. It brings the goodness of English muffins in a homemade loaf.

English Muffin Bread with three pieces sliced on a wood serving board.

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It smells heavenly when it's baking. That combination of yeasty goodness and a hint of sweetness is hard to resist. The best part? The texture is like a giant English muffin, all soft on the inside with that perfect crunch on the crust.

What I really appreciate is the simplicity. The prep time is just 15 minutes, and the ingredients are all pantry staples. Oh, and did I mention it's a time-saver? You can let the dough rise while catching up on something else around the house – multitasking at its finest.

For serving, toast a slice and slather on some butter and jam for breakfast bliss. It's also a hit at brunch gatherings or as a side with soups and stews.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make English Muffin Bread set out on the counter.
  • Active dry yeast: Makes the bread rise and gives it that fluffy texture.
  • Sugar: Sweetens the dough a bit and helps activate the yeast.
  • Lukewarm water: Used to soften the yeast and start the proofing process.
  • Lukewarm milk: Adds moisture and richness to the dough.
  • Flour: Forms the base of the bread, providing structure.
  • Salt: Enhances the overall flavor by balancing sweetness and bringing out the taste of the other ingredients.
  • Baking soda: Helps with the rising process and contributes to the bread's texture.
  • Butter: Used for prepping the baking pan and adds a rich, buttery flavor.
  • Cornmeal: Dusts the baking pan, creating a slightly crunchy texture on the crust.

How To Make English Muffin Bread

A packet of active dry yeast in a measuring bowl.
Yeast in lukewarm water in a measuring bowl.
A glass loaf pan coated with butter and cornmeal.

First, soften the yeast in lukewarm water with a bit of sugar - it's like waking it up. Let that proof for about 10 minutes. While it's doing its thing, butter a 9x5 inch loaf pan and give it a nice dusting of cornmeal. Glass or stone pans work best, trust me.

Milk and yeast in a mixing bowl.
Flour, salt, and baking soda added to milk and yeast mixture in the mixing bowl.
English Muffin Bread dough in a mixing bowl.

Now, in a big mixing bowl, pour in some lukewarm milk and stir in the yeast mixture. Then, slowly add the flour, salt, and baking soda. No need to go crazy stirring, just mix it in until everything's fully combined. The dough should be sloppy, not like your regular bread dough.

Once that's done, scrape it into the prepared loaf pan, smooth it out, and let it hang out in a warm spot to rise. 

When it's almost level with the top of the pan, preheat your oven to 425º. Pop it in there for about 30 minutes until it's golden brown. 

Baked English Muffin Bread in baking pan on a wire rack.
Baked English Muffin Bread cooling on a wire rack.

That's it! Slice it up and enjoy with some butter or jam. Perfect for breakfast or anytime you're in the mood for a homemade treat.

English Muffin Bread Slices on a wood serving board.

Substitutions and Variations

  • Add cinnamon raisin flavor. Add a teaspoon of ground cinnamon to the flour mixture and fold in a half cup of raisins before transferring the dough to the pan. This variation gives the bread a delightful hint of warmth and sweetness.
  • Make them honey whole wheat. Substitute half of the all-purpose flour with whole wheat flour and replace the sugar with honey for a heartier, slightly sweet option. This variation is perfect for those who prefer a wholesome, nutty flavor.
  • Infuse your bread with cheese and herbs. Mix in a cup of shredded cheddar or your favorite cheese and a tablespoon of dried herbs, such as thyme or rosemary, for a savory twist. This variation pairs exceptionally well with soups or as a base for gourmet sandwiches.

Make-Ahead, Storing and Freezing

Make Ahead: For advance preparation, the English Muffin Bread dough can be made ahead and refrigerated overnight after the initial rise. Cover it tightly with plastic wrap to prevent drying. When ready to bake, remove from the refrigerator, let it come to room temperature, and proceed with the baking instructions.

Store: Leftover bread can be stored at room temperature for up to 2 days, wrapped tightly to maintain freshness. Alternatively, refrigerate the remaining slices to prolong their shelf life for about a week. 

Freeze: To freeze, individually wrap the slices of bread in plastic wrap and place them in a freezer-safe bag. Frozen slices can be reheated in a toaster or oven for a quick and convenient option.

Recipe Tips

  • Ensure the water used to soften the yeast is lukewarm, not too hot or cold. It should feel comfortably warm to the touch. This step is crucial for yeast activation.
  • Allow the dough to rise in a warm spot. A slightly warm oven or a covered bowl in a draft-free area works well. Check for a nearly level rise before proceeding to baking.
  • Use a butterknife to loosen the edges before turning it onto a wire rack to cool.
  • Cleanup is a breeze if you use parchment paper in the pan.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. However, skip the proofing step and mix the instant yeast directly with the dry ingredients.

Can I use a bread machine for this recipe?

While this recipe is designed for traditional baking, you can adapt it for a bread machine by following the machine's guidelines for ingredient order and settings.

Slice of English Muffin Bread on a plate with a dab of butter.

Here are a few more bread recipes to try!

If you're into homemade goodness without the fuss, this English Muffin Bread is the way to go. With all the flavors and textures of classic English muffins in a convenient loaf form, it’s one of the best bread recipes you’ll ever make!

English Muffin Bread on a wooden serving board.

English Muffin Bread Recipe

Author: Judy Wilson
English Muffin Bread is a delicious loaf with the same flavor and texture as an English muffin. It's soft inside with a bit of sweetness and a crunchy crust and is great for breakfast.
Prep Time 15 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Total Time 1 hour 45 minutes
Course Bread
Cuisine American
Servings 10 Slices
Calories 93 kcal

Ingredients
  

  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • ¼ cup lukewarm water
  • 1 cup lukewarm milk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • Butter and cornmeal for prepping the baking pan

Instructions
 

  • Soften yeast in lukewarm water with one teaspoon of sugar.
  • Set aside to proof for about 10 minutes.
  • While the yeast is proofing, butter a 9x5 inch loaf pan and dust it with cornmeal. (I find that glass or stone works best for this recipe.)
  • Combine flour, salt, and baking soda together and set aside.
  • Add milk to a large mixing bowl and stir in the yeast mixture.
  • Stir in flour. I find it easiest to stir in about ⅓ at a time. You do not need to beat the dough - just stir it in with a mixing spoon or fork until fully incorporated. The dough should be very sloppy. It's too thick for pancakes but nowhere near regular bread dough.
  • Scrape dough into the prepared loaf pan and smooth toward the edges as needed.
  • Set aside in a warm place to rise.
  • When the dough has risen nearly level with the top of the bread pan, preheat the oven to 425ºF.
  • Bake the dough in the center of the oven for 30 minutes, until golden brown.
  • Remove from oven and loosen edges from pan with a butter knife.
  • Turn onto a wire rack to cool.
  • Serve and enjoy!

Notes

Leftover bread can be stored at room temperature for up to 2 days, wrapped tightly to maintain freshness. 

Nutrition

Calories: 93kcalCarbohydrates: 20gProtein: 3gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 260mgPotassium: 28mgFiber: 1gSugar: 0.5gCalcium: 4mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Melynda

Friday 22nd of March 2024

One of my features for SSPS #303, thank you for sharing with us!

Two Chicks and a Mom

Thursday 21st of March 2024

Looks like a great recipe--will be making this for sure!

Bernadette

Monday 18th of March 2024

English muffins are a personal favorite for breakfast. I will be making this soon. Thanks for the recipe.

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