Introduction

English Muffin Bread is a delightful twist on traditional bread, capturing the texture and flavor of classic English muffins in an easy-to-make loaf. Soft, slightly tangy, and perfect for toasting, this bread is a great addition to any breakfast table or sandwich stack.

English Muffin Bread Recipe - Recipe Image

Ingredients

4 1/2 cups flour (you may need less or a little more)
2 tablespoons yeast (or 2 packets)
1 tablespoon honey (or sugar)
1/4 cup warm water (110°F)
2 teaspoons kosher salt
1/4 teaspoon baking soda
2 1/4 cups warm milk (110°F)
Butter and cornmeal for greasing and dusting the pans

Instructions

Step 1: Activate the yeast by mixing the yeast, honey, and warm water in a small bowl. Set aside until it becomes frothy.
Step 2: In a larger bowl, stir together the salt, baking soda, and 1 cup of flour.
Step 3: Add the warm milk to the activated yeast mixture and blend well.
Step 4: Pour the milk and yeast mixture into the dry ingredients and stir.
Step 5: Gradually add the remaining flour, or just enough to create a soft, goopy dough, and beat until combined.
Step 6: Prepare 2 eight-inch or 1 nine-inch loaf pans by greasing them with butter and dusting with cornmeal.
Step 7: Spoon the soft dough evenly into the prepared pans.
Step 8: Set the pans aside in a warm place and let the dough rise until it has doubled in size and reaches the top of the pans, about 30 to 45 minutes.
Step 9: Preheat your oven to 425°F. Dust the tops of the loaves with cornmeal.
Step 10: Bake the bread for about 15 minutes, or until the loaf sounds hollow when tapped and registers 190°F-200°F inside.
Step 11: For a crisper, more golden crust, continue baking for an additional 20 to 25 minutes.
Step 12: Remove from the oven, let cool in the pans briefly, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

Use whole milk for a richer flavor or substitute part of the flour with whole wheat for a heartier bread.
Adjust the flour as needed; the dough should be soft and a bit sticky, not dry.
Adding a little malt powder or millet flakes to the dough can enhance the muffin-like texture.
Try baking in a single larger loaf pan if preferred; adjust baking time accordingly.

Storage

Store the English Muffin Bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a resealable bag for up to 3 months. Toast slices directly from the freezer for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to proof it first in the warm water with honey until bubbly before mixing it with the other ingredients.

Why is the dough supposed to be goopy?

The dough for English Muffin Bread is intentionally soft and sticky to create the characteristic tender crumb and slight chewiness, similar to traditional English muffins.

English Muffin Bread Recipe

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★★★★★

4.4 from 148 reviews

This English Muffin Bread recipe yields a soft, goopy dough that bakes into delicious, lightly textured bread perfect for sandwiches or toasting. The crumb has the characteristic nooks and crannies of traditional English muffins, achieved by a unique preparation and baking technique. It’s easy to make, requires only basic ingredients, and produces two loaves with a slightly crisp crust and tender interior.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15-40 minutes
Total Time: 1 hour to 1 hour 10 minutes
Yield: 2 loaves (8-inch or 1 loaf 9-inch) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

4 1/2 cups all-purpose flour (adjust as needed)
2 tablespoons active dry yeast (or 2 packets)
1 tablespoon honey (or sugar)
2 teaspoons kosher salt
1/4 teaspoon baking soda

Wet Ingredients

1/4 cup warm water (110°F)
2 1/4 cups warm milk (110°F)

For Greasing and Dusting

Butter (for greasing loaf pans)
Cornmeal (for dusting loaf pans and tops of the dough)

Instructions

Activate yeast: In a small bowl, mix the yeast, honey, and warm water (110°F). Set this mixture aside for a few minutes to allow the yeast to activate and become foamy.
Blend dry ingredients: In a large mixing bowl, stir together the kosher salt, baking soda, and 1 cup of the flour until evenly combined.
Combine yeast and milk: Add the warm milk (110°F) to the activated yeast mixture and stir well to blend.
Mix wet and dry: Pour the milk-yeast mixture into the bowl with the dry ingredients and stir to combine thoroughly.
Add remaining flour: Gradually add the remaining flour to the dough mixture, beating continuously until you achieve a very soft and goopy dough consistency. The dough should be sticky and loose, not firm.
Prepare loaf pans: Grease two 8-inch or one 9-inch loaf pans with butter, then dust the pans generously with cornmeal to prevent sticking.
Transfer dough: Spoon the soft dough evenly into the prepared loaf pans, smoothing the tops as best as possible.
Let dough rise: Place the pans in a warm spot and allow the dough to rise until it doubles in size and reaches near or just above the top edge of the pans. This should take approximately 30 to 45 minutes.
Preheat oven: While the dough is rising, preheat the oven to 425°F (220°C).
Dust tops: Once risen, dust the tops of the loaves lightly with cornmeal to create the signature texture.
Bake: Bake the loaves in the preheated oven for around 15 minutes initially until the loaves sound hollow when tapped and an instant-read thermometer registers 190°F to 200°F in the center.
For crisper crust: If a crisper, more golden crust is desired, continue baking for an additional 20 to 25 minutes, monitoring carefully to avoid over-browning.
Cool and slice: Remove the loaves from the oven and allow them to cool completely in the pans before slicing and serving.

Notes

The dough will be much softer and goopier than traditional bread dough; this is intentional to develop the English muffin texture.
Using cornmeal for dusting creates the characteristic nooks and crannies on the crust and prevents sticking.
Make sure all liquids are warm but not hot to keep the yeast active.
Adjust flour quantity slightly as needed to achieve a soft but manageable dough.
The baking temperature and times are flexible depending on desired crust texture — shorter baking for softer crust, longer for a crisper crust.
Use an instant-read thermometer to ensure the bread is fully baked inside.

Keywords: English Muffin Bread, homemade bread, soft bread, easy bread recipe, nooks and crannies bread