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English Muffin Bread
4.5 from 24 votes

English Muffin Bread

English Muffin Bread has all the same nooks and crannies as your favorite English muffins in a sliceable bread form. Pop it in the toaster and slather it with butter and jam for the best piece of toast you’ve ever had.

Prep Time
10 mins
Cook Time
25 mins
Additional Time
45 mins
Total Time
1 hr 20 mins
Servings: 12
Course: Bread

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 ¼ teaspoon salt fine sea salt
  • ¼ teaspoon baking soda
  • 1 packet instant yeast 2 ¼ teaspoons
  • 1 cup milk
  • ¼ cup water
  • 2 tablespoons vegetable oil or olive oil
  • cornmeal to sprinkle in pan

Instructions

    Cup of Yum
  1. In a large bowl, add 2 cups of the flour along with the sugar, salt, baking soda, and instant yeast; stir to combine.
  2. In a microwave safe bowl or measuring cup, combine the milk, water, and oil. Microwave on high heat in 30-second increments until the mixture is between 120°F and 130°F. If you don't have a thermometer, the liquid should feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
  3. Add the hot liquid to the flour mixture and stir with a wooden spoon or spatula until combined. Mixture should resemble muffin batter in consistency. Add the last ½ cup of flour, ¼ cup at a time, until the mixture forms a very sticky, soft dough. 
  4. Lightly grease an 8x4-inch loaf pan, and sprinkle the bottom and sides with cornmeal. 
  5. Scoop the dough into the prepared pan. If needed, use a rubber spatula sprayed with nonstick cooking spray to level the top of the dough out a bit.
  6. Cover the pan with plastic wrap lightly sprayed with cooking spray and let the dough rise in a warm place until it has just barely crowned over the rim of the pan, about 45 minutes to 1 hour. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than about 1/4" over the rim. 
  7. While the dough is rising, preheat the oven to 400°F.
  8. Remove the cover and bake the bread for 22 to 27 minutes, until it's golden brown.
  9. Remove the bread from the oven and allow to cool for 5 minutes before turning the bread out of the pan and onto a rack to cool. Let the bread cool completely before slicing.

Notes

  • Adapted from King Arthur Flour
  • Makes 1 8x4-inch loaf
  • To coat the sides of the loaf pan with cornmeal, I just tossed in about a 1/4 of cornmeal and tilted the pan and tapped the sides until the inside was thoroughly coated.
  • If you are using an instant-read thermometer to check your bread’s doneness, you will want to watch for an interior temperature of 190°F.