English Muffin Bread

This is a wonderful bread you are sure to enjoy.


A friend gave me this recipe almost 30 years ago. I have been making this so long that I have actually made hundreds of loaves of this bread. I have made this bread for family, friends and have even honored requests for orders on occasion. This bread has never failed to be enjoyed.

This bread is like an English Muffin except in loaf form. It is best served toasted and enjoyed just like an English muffin. We enjoy this for breakfast and sandwiches.

This recipe makes 2 loaves. You can divide the recipe if you wish to only make one loaf but it freezes so well that I go ahead and make both loaves while I am already making a mess.

This dough is not quite like other bread doughs; actually it can be a sticky mess. Let's walk through the process and some of the tricks I've picked up from making this so many times.

The first step is to thoroughly grease 2 bread pans and dust them with a coating of cornmeal. This gives that light cornmeal dusting on the outside just like you find on a traditional English muffin. This is a matter of preference and I have been known to skip the cornmeal; make your own call here. This batch was made with the cornmeal dusting. Now, sit the pans aside to await the bread dough.

You're going to want your mixer for this recipe, so get it out. Even though this is a "bread" dough please put the paddle attachment on and not the dough hook. This bread does not require the kneading that some bread doughs require but does need thorough mixing in the beginning; so stick with the paddle.

Measure 3 cups of flour and set aside for later addition.

Now into the mixer bowl add: 3 cups flour, 2 T dry yeast, 1 T sugar, 2 t salt and 1/4 t baking soda. Now mix this for a minute to completely combine all dry ingredients.

I recommend a thermometer for this step. Measure 2 cups of milk and 1 cup of water into a microwave safe container. Since microwaves vary a lot, heat milk for 1 minute and then check again in 15 sec intervals. You want to heat the milk and water to a temperature of 120 to 130 F. We are adding this directly to dry ingredients instead of to yeast only, so it needs to be a few degrees warmer than lukewarm. Use a thermometer for best results. If you overheat it, then let it cool down slightly before adding to dry ingredients.

Once liquids are at proper temperature add them to the dry ingredients in the mixer and mix thoroughly. Once this is mixed completely, begin adding the reserved flour. You will need between 2 1/2 cups to the full 3 cups measured out. Mix only until the flour is incorporated, this bread does not need a lot of kneading.


This will make a stiff sticky dough and look something like this when mixing is complete.

Time to put the dough in the pans. For this next step get a sturdy spatula and give it a good spray with some cooking spray; trust me on this one. This dough is stiff and sticky and will try to stick to everything. Use the greased spatula and divide the dough evenly among the 2 bread pans. Take the greased spatula and gently press and smooth out the dough into the bread pans.
It will look uneven...and frankly...not very pretty. That's ok, it will straighten itself out. Set the pans in a warm place and cover. Let the dough rise for about 45 minutes.


When it has finished rising it will look something like this. See, those ugly wrinkles worked out.

Put the loaves into a 400F oven for about 25 minutes.




The loaf will look like this when done. Remove from pan and place on a rack to cool.



After being removed from pan you can see that nice dusting of cornmeal. Let cool completely.



It's now ready to toast and enjoy.



English Muffin Bread


5 1/2 - 6 cups all purpose flour
2 tablespoons dry yeast
1 tablespoon sugar
2 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1 cup water
Cornmeal, for dusting pans

Grease 2 bread pans, dust with cornmeal and set aside.

Measure 3 cups of flour and set aside for later. Into mixing bowl measure: 3 cups flour, yeast, sugar, salt and baking soda. Mix the dry ingredients on low speed until thoroughly combined.

Heat milk and water in microwave until 120 - 130 F. Add liquids to dry ingredients in mixer and mix until thoroughly combined. After combined, add 2 1/2 to full 3 cups flour of reserved flour; add enough to make a stiff batter.

Cover and let rise in a warm place for about 45 minutes. *

Bake at 400F for 25 minutes. remove from pans immediately and cool.

If freezing this bread I recommend slicing it first. This way you can pop one slice at a time in the toaster without having to thaw an entire loaf.



*The earlier picture of nicely risen dough is when all things go well. When the temperature and humidity are just right, this bread can rise like a freight train. Keep an eye on it while it is rising, it may be finished before the 45 minutes are up.

What happens if you forget to watch it? Well, it tries to crawl out of the pan and looks like a science project gone bad. Don't ask me how I know this. If life gets in the way and this happens to you here are a few things you can do to salvage the bread. Do NOT attempt to punch it down and get it back into the pan. Now, get a sharp pair of kitchen shears and trim what has tried to escape. Shape the loaf back up with the shears as best you can. The loaf will be smaller and not as perfect texture but it sure beats throwing your hard work away. It will still be tasty, just not perfect. I hope you enjoy!

I'm glad you're here, pull up a chair and sit a spell.

Mountain Belle