English Muffin Bread captures all the nooks and crannies of your favorite English muffins in a sliceable loaf. Toast a slice and spread with butter and jam for an incredible piece of toast.
Some recipes surprise you in the best way—and this was one of those for me. The first time I made English Muffin Bread I threw the ingredients together more to procrastinate than anything else. An hour and a half later a wonderful loaf was cooling on the counter, smelling amazing.
Once it cooled, I sliced, toasted, and slathered it with butter. It tasted as good as it smelled. If you want an easy, rewarding baking project—especially one that feels a bit like a treat for avoiding chores—this loaf is perfect.
What is english muffin bread?
English Muffin Bread is essentially the loaf version of classic English muffins. It has a coarse, open texture full of small nooks and crannies that trap melted butter, jam, or any topping you like. The crust crisps nicely when toasted, making it ideal for breakfast or snacks.
Compared with making individual English muffins on a griddle, baking a single loaf is much quicker and easier—you get the same great texture without cooking a dozen rounds individually.
How to make this easy english muffin bread
This bread is delicious and exceptionally simple, making it a great first yeast-bread project. It uses instant yeast and requires just one rise. Combine ingredients, let the dough rise, bake, and you’ll have fresh slices to toast in under two hours.
Ingredients you’ll need
If you keep yeast on hand, you likely already have everything required:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/4 teaspoons fine sea salt
- 1/4 teaspoon baking soda
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable or olive oil
- cornmeal for the pan
Instant yeast keeps this recipe quick: only one rise is needed, so fresh bread is faster than you might expect.
Tools you’ll need
Aside from basic measuring tools and a large mixing bowl, an 8×4-inch loaf pan is all you need. No mixer required—this recipe is intentionally low-fuss.
Making this recipe
In a large bowl, combine 2 cups of the flour with the sugar, salt, baking soda, and instant yeast. Mix the milk, water, and oil in a microwave-safe bowl and heat in 30-second bursts until the liquid is very warm but not scalding—hotter than lukewarm but comfortable to the touch.
Pour the warm liquid into the dry ingredients and stir until combined; the batter will resemble muffin batter. Add the remaining 1/2 cup flour a little at a time (about 1/4 cup increments) until a very soft, sticky dough forms.
Lightly grease an 8×4-inch loaf pan and pour in about 1/4 cup cornmeal; tilt and tap the pan to coat bottom and sides. Scoop the dough into the prepared pan and use a sprayed spatula to level the top if needed.
Cover the pan with plastic wrap lightly sprayed with cooking spray and let the dough rise in a warm spot for 45 minutes to 1 hour. The dough is ready when it has just barely crowned over the rim of the pan (view from eye level you should see the dough at the rim, but not more than about 1/4″ above it).
While the dough is rising, preheat the oven to 400°F. Bake the loaf for 22–27 minutes until golden and sounding slightly hollow when tapped. Let the bread cool in the pan for about 5 minutes, then turn it out onto a cooling rack to cool completely before slicing.
Serving suggestions
Toast slices of English Muffin Bread and top with butter and jam for a classic treat. Cinnamon sugar, fruit preserves, or apple butter are all excellent choices. The loaf also works well as a base for eggs Benedict—its nooks and crannies catch hollandaise beautifully.
Bread storage tips
Store homemade or bakery-bought loaves to keep them fresh as long as possible:
- Store loaves in paper or reusable bread bags rather than plastic, which traps moisture and accelerates spoilage.
- Use a bread box on the counter to keep bread in a cool, ventilated spot.
- Keep bread away from warm or damp appliances like the fridge or dishwasher.
- Freeze extra bread tightly wrapped for up to 3 months. Defrost before slicing or warm in a low oven to refresh.
This straightforward loaf is so easy and versatile it may soon become your go-to weekly bread.
English Muffin Bread
Equipment
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Silicone spatula set
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Mixing bowl set
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 packet instant yeast2 ¼ teaspoons
- 1 cup milk
- ¼ cup water
- 2 tablespoons vegetable oilor olive oil
- cornmealto sprinkle in pan
Video
Instructions
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In a large bowl, whisk together 2 cups flour, sugar, salt, baking soda, and instant yeast.
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Heat the milk, water, and oil together until between 120°F and 130°F (warm to the touch). Pour into the flour mixture and stir until combined; the batter should look like muffin batter.
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Add the remaining 1/2 cup flour a little at a time until a very soft, sticky dough forms.
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Grease an 8×4-inch loaf pan and coat the bottom and sides with cornmeal.
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Scoop the dough into the prepared pan and level the top if needed.
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Cover the pan with lightly sprayed plastic wrap 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.
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Preheat the oven to 400°F while the dough rises. Remove the cover and bake 22–27 minutes until golden.
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Cool in the pan for 5 minutes, then turn out onto a rack and cool completely before slicing.
Notes
- Makes one 8×4-inch loaf.
- To coat the pan with cornmeal, pour in about 1/4 cup cornmeal and tilt the pan to distribute it evenly.
- If using an instant-read thermometer, the interior should register about 190°F when fully baked.
Adapted from King Arthur Flour
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.