English Muffin Bread

English Muffin Bread recipe

So, this whole move to Nebraska that I’ve been going on and on about relentlessly? It’s changed me.

I’m like a whole new person. I wake up when my husband gets in the shower every morning (this is because we now have a master bathroom and the shower is the loudest thing to ever happen) and then I go and cook him breakfast. Before the sun is up. In the morning. Like a grown up.

English Muffin Bread recipe

It’s so weird, you guys.

Our laundry is now on the main floor too, so I even do laundry on a regular basis! And I fold it and put it away!

English Muffin Bread recipe

Seriously, who am I? My husband is so confused. And happy. He likes the new me. I guess I don’t mind this new burst of domestication, but I will say that as soon as I decide to go back to being less work-y, there better not be any complaints from the spousal department.

English Muffin Bread recipe

Anyway, I’m kinda bored of making bacon and eggs every morning. So, I made bread. English muffin bread, to be precise.

You guys, this stuff is going to BLOW YOUR MIND. It tastes just like an English muffin! It’s super easy too.

I’ve been toasting this and smearing it with some butter and bunch of raw honey. My word…it’s literally the best thing I’ve put in my face in a very long time. So simple, but so perfect! I’m in love. (Have you tried raw honey? It’s nothing like the processed stuff you buy in a squeeze bottle. It’s thick and creamy and has such a deep flavor.)

English Muffin Bread recipe

English Muffin Bread recipe

English Muffin Bread recipePrint Recipe

English Muffin Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

1 cup milk
1/4 cup water
2 1/4 teaspoons active dry yeast (one small packet)
3 cups all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon corn meal

Directions:

Warm the milk and water over low heat until warm, but not hot to the touch, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.

recipe from allrecipes.com

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67 Responses to “English Muffin Bread”

  1. Taylor @ Food Faith Fitness February 3, 2014 @ 6:19 am (#
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    This is GENIUS! My hubby (who is from Nebraska, but that is neither here nor there) loves english muffins and was just complaining how the store bought ones are just not so good. You win. I love you.

    Reply

  2. Cookbook Queen February 3, 2014 @ 7:45 am (#
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    I have been SO dying to make this bread. It looks amazing!! I like to make and freeze breakfast foods (burritos, etc) because I have to get up early and work before the crazy toddler is up…so no time for cooking breakfast!! Wonder if this would freeze well… Thoughts?

    Reply

    • Karly replied: — February 3rd, 2014 @ 10:17 am

      @Cookbook Queen,

      I haven’t tried freezing it myself, but I can’t see why it wouldn’t work! I’ve frozen regular English muffins and this is just like them, so…give it a shot! :)

      Also, breakfast burritos. Yes. I wish I had a freezer full of those right now!

      Reply

    • Christina replied: — February 7th, 2014 @ 9:13 am

      @Cookbook Queen,

      This bread freezes fantastically. I’ve made similar recipes and always freeze one loaf.

      Reply

      • Karly replied: — February 7th, 2014 @ 1:25 pm

        @Christina,

        Good to know! Thanks!

  3. Belinda@themoonblushbaker February 3, 2014 @ 7:48 am (#
    3
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    English muffin without he shaping? yes please! I am twitching and hungry to try this recipe; the egg and bacon is the best way to start the morning. Imagine the sandwiches you could create with this bread!

    Reply

  4. shelly (cookies and cups) February 3, 2014 @ 7:57 am (#
    4
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    Well, this is brilliant. Why can’t I think of stuff like this??

    Reply

  5. Katrina @ In Katrina's Kitchen February 3, 2014 @ 8:09 am (#
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    I absolutely love making this bread- and my kids and hubby go bonkers for it. So warm and perfect! Your pictures are making me want to fire up my oven RIGHT NOW!! :)

    Reply

  6. marcie February 3, 2014 @ 8:46 am (#
    6
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    OK, I really need to make this bread as I eat English muffins constantly! I think making bread like this gives you at least one day off in the domestic department! :)

    Reply

    • Karly replied: — February 3rd, 2014 @ 10:15 am

      @marcie,

      Right? Nothing more domestic than baking your own bread!

      Reply

  7. Erin | The Law Student's Wife February 3, 2014 @ 8:54 am (#
    7
    )

    Holy cow! You have turned into my mental version of myself: up with the sun and making breakfast, ready to take on the day! Not leaving my laundry out until Ben trips over it and twists an ankle. **Bows down** I grew up having grilled cheese on english muffin bread at my grandma’s (life changing.) You are totally bringing me back, and I love it!

    Reply

    • Martie G replied: — March 30th, 2014 @ 6:07 am

      try grilled cheese with bacon on English muffin bread. Mmmm gonna make one right now

      Reply

  8. Kayle (The Cooking Actress) February 3, 2014 @ 9:32 am (#
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    Lol well I hope you’re liking Nebraska!

    and omgeeee I LOVE English Muffin bread!! SO GOOD!

    Reply

  9. Kathy February 3, 2014 @ 9:51 am (#
    9
    )

    We LOVE English muffin bread! It makes fabulous toast and incredible grilled cheese!

    Reply

    • Karly replied: — February 3rd, 2014 @ 10:13 am

      @Kathy,

      Oh, I bet it does make a good grilled cheese!

      Reply

  10. Jenny Flake February 3, 2014 @ 12:55 pm (#
    10
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    Ok, totally making this as soon as I get a free minute! Looks amazing!! xo

    Reply

  11. Allyson February 3, 2014 @ 2:49 pm (#
    11
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    One question! When you add the yeast to the milk/water, do you leave that on the stove for it to bloom? Or take it off of the stove? I’m guessing it stays on there….but don’t want faulty bread. :)

    Thank you!

    Reply

    • Karly replied: — February 3rd, 2014 @ 5:27 pm

      @Allyson,

      Oh no, take it off the heat! Too cold and the yeast won’t bloom, but too hot and you’ll kill it! :) I’ll update the recipe to clarify. Thanks!

      Reply

  12. simple green moms February 3, 2014 @ 4:26 pm (#
    12
    )

    Oh yum! This sounds so good for breakfast. Must make!! =)

    Reply

  13. Joanne February 3, 2014 @ 5:19 pm (#
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    GO YOU! If you want to come over here and do MY laundry, you are totally more than welcome to. I’ve actually made this bread before and it is AMAZING. Definitely tastes just like english muffin.

    Reply

  14. Norma | Allspice and Numteg February 3, 2014 @ 7:31 pm (#
    14
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    Umm I need to make this. I love English muffins. I would so freeze this So I could pull out a slice anytime I want. Thank you!

    Reply

  15. Tanya Schroeder February 3, 2014 @ 7:32 pm (#
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    Wow Karly!! You are on fire. All I know is my husband can’t see this post, because he will wonder why I can’t be more work-y and then he’ll want this bread. The bread I’m fine with it the other part! I need some of this toasted ASAP!

    Reply

  16. nicole ~ Cooking for Keeps February 4, 2014 @ 12:24 am (#
    16
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    I MUST try this!! And I’m totally jealous of your first floor laundry room, I pile the laundry until I run out of socks and underwear because I’m too lazy to go down to the basement to actually do it!

    Reply

    • Karly replied: — February 4th, 2014 @ 7:58 am

      @nicole ~ Cooking for Keeps,

      That was exactly what happened at our old house…or the husband would moan and complain and just do it himself. Either way, main floor laundry is so much better than I ever thought it would be.

      Reply

  17. DessertForTwo February 4, 2014 @ 8:52 am (#
    17
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    I am seriously making this today. I’m stuck inside (while the next freaking winter storm hits), and I just bought a packet of yeast! It’s happening (I will share photos!)

    Ever since we moved, I’ve been all domestic, too. I hate getting out of bed when my husband does, but I love accomplishing so much before the sun rises. Two cheers for domesticity! (I wish my laundry was on the main floor. It’s a serious gift. Trade ya?)

    xo

    Reply

  18. Cindy February 4, 2014 @ 9:41 am (#
    18
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    I made this last night and it turned out perfect! I loved this bread and everyone ate it fresh, not toasted (like we normally would with english muffins). Will definitely be making it again, it’s a nice hearty yet soft bread, would be great with homemade baked beans. Thanks for sharing your recipes with us.

    Reply

  19. Amanda @ Once Upon a Recipe February 4, 2014 @ 11:34 am (#
    19
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    I am so all over this. I love English muffins and have wanted to try making them for a while now, but they seemed a bit finicky. But a loaf of bread that I can plop in a pan and bake – I AM IN. Yum!
    PS. New to your blog and I am in love!

    Reply

  20. Rachel February 4, 2014 @ 2:42 pm (#
    20
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    I have an addiction to English muffins…like bad. Really bad. So inevitably, I will make this and probably get addicted to this recipe. Can’t wait!

    Reply

  21. Marcia Ranahan February 4, 2014 @ 4:34 pm (#
    21
    )

    This looks wonderful, my whole family loves english muffins and my husband would be thrilled if I could make them myself. One technical question – is the cornmeal necessary? I always rub off as much as I can from the store bought ones because it bugs me (and gets so messy in the toaster oven) so I’m wondering if I could just leave it out?

    Reply

  22. Gina February 4, 2014 @ 6:33 pm (#
    22
    )

    Good Heavens – that looks great Karly!!! Sounds like you are really loving your new place :) That is AWESOME!!!

    Reply

  23. Rina@Itheecook February 5, 2014 @ 7:23 am (#
    23
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    This is genius. I totally for see and amazing panini being made with this bread!

    Reply

  24. Dorothy @ Crazy for Crust February 5, 2014 @ 8:36 pm (#
    24
    )

    Why oh WHY do they not put bathroom doors on master baths anymore? Because the shower at 5am is like a jet taking off, right? OMG.

    This bread is pretty much the best thing ever.

    Reply

    • Karly replied: — February 6th, 2014 @ 7:49 am

      @Dorothy @ Crazy for Crust,

      Oh, geeze, we totally have a door. We’re both very private about, um, bathroom stuff. So, yeah. I would not live in a house without a bathroom door. That would be the end of me.

      Reply

  25. Joyce February 6, 2014 @ 1:24 am (#
    25
    )

    I’ve been buying English muffin bread for years from my local bakery, and I love it for pretty much everything. Now that you’ve published an easy-to-make recipe, I’m going to start making my own.

    I used to bake my own yeast breads and rolls, but literally 27 moves later (I’ve moved 47 times since I was 20 years old and married the first time), I have no baking equipment. Time to buy some and get busy again!

    Reply

    • Karly replied: — February 6th, 2014 @ 7:49 am

      @Joyce,

      Wow, that’s a lot of moving! Hope you’ve settled down a bit and can bake some bread! :)

      Reply

  26. Lori @ RecipeGirl February 6, 2014 @ 9:06 am (#
    26
    )

    I’ve heard about this bread and have wanted to make it for a long time. Looks wonderful!

    Reply

  27. kloesunny @ kloeskitchen.wordpress.com February 6, 2014 @ 12:41 pm (#
    27
    )

    I have been making this bread for the past year……very similar recipe. It is soooo good. Just so you know, it freezes beautifully. (although we never had to freeze it long. ) BTW: I love your blog! :) Have a great day and happy baking!

    Reply

  28. Kristina February 6, 2014 @ 6:16 pm (#
    28
    )

    Sounds so good. I love everything breakfast. The thought of using it for a grilled cheese sandwich is making my mouth water. Question…. Is there a reason for only one rise? All the other breads I make have at least two.

    Reply

    • Karly replied: — February 7th, 2014 @ 1:28 pm

      @Kristina,

      Well, I am by no means an expert bread baker, but I believe that the second rise is to help develop the gluten structure and prevent air holes. With this bread you want the air holes. I’m sure it affects the chewy texture too. But, you know…I could be wrong. ;)

      Reply

  29. bellini February 7, 2014 @ 8:25 am (#
    29
    )

    My sister and I have made this since we were 14 and 12. Since we are now in our 50’s…sigh..that is a lot of english muffin bread. Definitely a keeper.

    Reply

  30. Eva February 7, 2014 @ 1:51 pm (#
    30
    )

    Thanks Karly!
    Definately want to try this recipe, I have used the same one for 35 years, a GF and I would make it in coffee cans so they came out round! Need to get some more cans, can’t wait to try this. My dad is in a board/care and I love bringing things like this to him and his residence mates :)

    Yes, I got the loud shower awakening this morning too :)
    Love all your recipes, thanks so much!

    Reply

  31. MJ February 9, 2014 @ 3:38 pm (#
    31
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    Looks really good and I intend to give this a try!

    Reply

  32. karen lincoln February 9, 2014 @ 4:47 pm (#
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    Okay, I have made this three times, it will not rise. 1. did everything but I used a hand mixer with a 4 open wire beaters, no rise, 2. did again this time kneaded on counter by hand, no rise, 3. went and bought new bottle of yeast even though the other was fairly new in frig, kneaded by hand no rise. Any suggestions, I have had this kind of bread before and loved it, now it’s like challenge to make it. Karen

    Reply

    • Karly replied: — February 9th, 2014 @ 6:00 pm

      @karen lincoln,

      Well, that’s no good! Are you sure that the water you’re using isn’t too hot? When you add the yeast and let it sit for 5-10 minutes, does it bubble and foam up and smell yeasty? If not, I would guess that your water is either too hot or too cold. It should just be slightly hot to the touch, but not uncomfortable. If it does bubble and foam, then the bread should rise just fine. Are you putting it in a warm, draft free place to rise? I like to turn my oven on just long enough for the heat to kick on and then turn it back off and place the bread in there to rise. The warm environment really helps it rise, but again, too hot and you’ll kill the yeast.

      Reply

      • KAREN LINCOLN replied: — February 9th, 2014 @ 7:58 pm

        @Karly, it smells yeasty, didn’t bubble or foam, maybe to warm, but I put my finger in it didn’t seem to hot to me. I had one of those grease splatter screens ontop of top of a pot soup pot of water at a simmer level, put bread pan on top and covered with dish towel. Guess i’ll try again tomarrow.

        • karen lincoln replied: — February 10th, 2014 @ 1:50 pm

          @KAREN LINCOLN, yea, I put in the oven like you did and it did rise but not to top of pan, did bake and it came out nice. I have a bread machine but they eat electricity, so I use the gas oven. if I need on counter by hand do I do it just till elastic and all combined or even longer. can you over knead. I still didn’t get froth with the yeast, just smell and are you heating milk and water together and then add yeast, that is what I did. Thanks for all the help. Can I use with wheat flour? do you have a receipe for Indian bread, like in cast iron pan type?

      • Emily replied: — February 16th, 2014 @ 7:27 pm

        @Karly,

        If it didn’t bubble, it’s possible your yeast is dead (it should bubble or look frothy, for sure). Also, if you think your liquid is too hot, try a thermometer. I think they say 95 – 115 F is an idea range for activating yeast. I think too cold will just mean you need to let it rise longer… I don’t think it will kill anything.

        I am going to try and make this in the next couple of days. Has anyone tried whole grain variations? I try not to eat “white” bread. Thanks!

        • Emily replied: — February 16th, 2014 @ 7:27 pm

          @Emily,
          I meant to reply to Karen, not Karly. Sorry!

  33. Shirley Sayers February 11, 2014 @ 9:44 am (#
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    I tried this using self raising gluten free flour…and it tasted great, I needed to add more liquid though.

    Reply

  34. Lori Lemieux February 12, 2014 @ 4:44 pm (#
    34
    )

    I don’t have a stand mixer, is this still doable with say a food processor or kneading by hand.

    Reply

    • Karly replied: — February 16th, 2014 @ 3:40 pm

      @Lori Lemieux,

      I’ve never tried making bread dough in a food processor, but if you’ve had luck with that, go ahead. Otherwise, I’d just knead by hand the way you would any other dough.

      Reply

  35. Emily @ Life on Food February 21, 2014 @ 5:56 am (#
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    Oh man yes! This looks so good. I can only imagine a slice still warm from the oven.

    Reply

  36. Lee February 25, 2014 @ 12:40 pm (#
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    I have never made bread before and this was the first time and I can’t believe how good this turned out~!!! Not good for a diet though!! LOL

    Reply

  37. Betty Jo March 4, 2014 @ 11:05 am (#
    37
    )

    Do you know if this can be done in a bread machine?? I’m not the best from scratch bread Maker, but I can add ingredients to a bread machine just as good as the next guy :)

    Reply

    • Karly replied: — March 5th, 2014 @ 10:23 am

      @Betty Jo,

      Hi there! I’m sure that it can be done in a bread machine! I don’t have or use one, though, so I’m not if anything would need changed, but I imagine it would work just like any other bread you make in there. :)

      Reply

  38. Chantel May 17, 2014 @ 1:58 pm (#
    38
    )

    Hi, thanks for this great recipe. I want to make it for my husband. I want to know, can you make the dough the night before to save time & pop it in the oven the next day? There is nothing better than freshly hot baked bread.
    Thanks

    Reply

    • Karly replied: — May 20th, 2014 @ 9:28 am

      @Chantel,

      Hi there!

      I’m really not sure. I haven’t tried it myself with this recipe. I know that other recipes sometimes work in the fridge overnight, but sometimes they get too yeasty/gassy tasting. I would probably give this a shot, but know that it may not turn out as well as it would when baked straight away.

      Reply

  39. Anna June 22, 2014 @ 3:04 pm (#
    39
    )

    The bread looks reeeeaaally yummy!
    I’d like to make it for brunch next sunday but i have a couple questions:
    Could I also use a 9×5 inch pan? i don’t have a smaller one….
    Whould it affect the taste if I sliced the loaf only 15 minutes after taking it out of the oven? I’d like to eat it at 11-12 am but dont want to get up at 5 to have it ready ;D
    I’ll probably use half whole wheat flour cuz I feel better about eating so much bread if its WW ;D
    Thanks

    Reply

  40. Tifiane August 12, 2014 @ 9:33 am (#
    40
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    So can this made without a stand mixer? I’m not a regular baker, but this bread sounds amazing

    Reply

    • Karly replied: — August 12th, 2014 @ 10:10 am

      @Tifiane,

      Sure, you’ll just make it like you would any other bread. :)

      Reply

  41. Andy October 14, 2014 @ 10:46 pm (#
    41
    )

    If you want to experiment a bit… use malt instead of sugar (same volume/weight as sugar) and use buttermilk. Malt, which you can find at specialty stores or brew supply stores, gives some of the characteristic english muffin/Bagel/sour dough pretzel taste. I also sour my milk (2T vinegar/1c. milk) or just use buttermilk. Use the electric mixer briefly (<2 min), then finish kneading by hand so as not to overwork the dough. overworking the dough won't give you the wonderful air pockets. The variations in my recipe are only that I don't use baking powder, I add a couple tablespoons of room temp butter and the milk is room temp.

    Since I started making the loafs instead of the muffins everyone who tries it falls in love with it over the muffins. It is sooooo much simpler to slice off a bit vs. fork splitting… but the muffin breakfast sandwich is so good I may still make it for special occasions.

    What a great simple breakfast staple!

    Reply

  42. Karen October 27, 2014 @ 7:35 pm (#
    42
    )

    OMG. I found this recipe while googling for an English muffin bread since I wanted to make soup for dinner. It was so good, that my sons demanded that I make another loaf after dinner so that they can have it for breakfast! My one son’s reaction when he bit into it was, “OMG. This is SOOOOOOO GOOD!” This is an easy recipe to make and tastes like I slaved in the kitchen baking all day. Thank you for this amazing gem! LOVE IT.

    Reply

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